Spanish Tortilla with Salad

Ingredients

• •4 medium potatoes, peeled and thinly sliced
• •1 medium onion, thinly sliced
• •6 large eggs
• •Salt, to taste
• •Pepper, to taste
• •1/4 cup olive oil
• •1 cup mixed salad greens (e.g., lettuce, arugula, spinach)
• •1/2 cucumber, sliced
• •1 medium tomato, diced
• •1/4 cup olives (optional)
• •1 tablespoon balsamic vinegar
• •1 tablespoon olive oil (for salad dressing)

Instructions

1. 1

   In a large non-stick skillet, heat the olive oil over medium heat.

2. 2

   Add the sliced potatoes and onions. Season with salt and pepper. Cook for about 15 minutes, stirring occasionally, until the potatoes are tender.

3. 3

   In a bowl, whisk the eggs together. Once the potatoes and onions are cooked, drain excess oil and add the mixture to the bowl with the eggs. Stir to combine.

4. 4

   Return the mixture to the skillet, spreading it evenly. Cook for about 5 minutes, then use a plate to flip the tortilla. Slide it back into the skillet to cook the other side for another 5 minutes until golden brown.

5. 5

   While the tortilla cooks, prepare the salad by combining mixed greens, cucumber, tomato, and olives in a large bowl.

6. 6

   In a small bowl, whisk together the balsamic vinegar and olive oil for the dressing. Pour over the salad and toss.

7. 7

   Once the tortilla is cooked, remove it from the skillet and let it rest for a few minutes before slicing.

8. 8

   Serve the tortilla warm or at room temperature with the fresh salad on the side.