2. Press the tortilla into the skillet, allowing it to come up the sides of the pan a bit. 3. In another skillet over medium ...

Repeat with each tortilla. Remove half the mixture from the pan and transfer to a sealable container. Set aside until room temperature then transfer to the fridge. This can be kept for 3 days.

The Spanish tortilla, or tortilla de patatas ... treat them and then review the materials and cooking methods. Get your pan ...

Cook the tortilla. Once the mixture is rested, heat the same pan on a medium heat with 2 tablespoons of the oil you used earlier. Pour the egg mix into the pan and turn the heat down to the lowest ...