2.5 Cup Afia Corn Plus Oil 3 piece potatoes thinly sliced 1 piece white onion thinly sliced 6 piece eggs beaten 2 Teaspoons Afia Salt
How to prepare
In a large skillet, heat Afia Corn Plus Oil over medium heat.
Add the potatoes and onions. They should be completely covered with oil.
Cook the potatoes and onions over medium to high heat, maintaining a light boil, for 8-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
Drain the potatoes in a colander, reserving the oil. Let them cool for a few minutes.
Meanwhile, crack the eggs in a bowl and season with salt, then whisk them. Add the potatoes and onions and stir to coat.
Add a little of the reserved oil to the same 10-inch non-stick skillet over high heat.
When hot, pour the potato mixture into it and cook over high heat for one minute, reduce the heat to medium and cook for about 5 minutes.
Run a rubber spatula along the inner edges of the tortilla to ensure it doesn’t stick and to help shape it.
When it begins to set around the edges and in the middle, place a large plate over the skillet and flip onto the plate.
At this point, the cooked side of the tortilla should be facing upwards.
Now, gently slide the omelette back into the skillet using flat spatula to help slide it from the plate into the skillet.
Cook over high heat for one minute, and over low heat for another 2-3 minutes or until cooked through.
It is ready when it is set in the middle and a toothpick inserted in the middle comes out clean.
flip the tortilla again on a plate, and serve warm.
