Spanish Tortilla
Potatoes and onion slowly poached in olive oil, then set with eggs into a thick, golden omelette. Great warm or cold.
Prep10 min
Cook35 min
Makes4 servings
LevelMedium
Allergens: Egg. Always check labels.
Ingredients
Method
- Heat the oil in a 24 cm non-stick pan over medium-low heat. Add the potatoes and onion with half the salt.
- Cook gently for 20 minutes, turning now and then, until the potatoes are completely soft but not browned.
- Beat the eggs with the rest of the salt in a large bowl. Drain the potatoes, keeping the oil, and stir them into the eggs. Rest for 5 minutes.
- Wipe the pan, add 2 tbsp of the oil and heat over medium. Pour in the mixture and cook for 5–6 minutes until the edges are set.
- Put a large plate over the pan, flip the tortilla onto it, then slide it back into the pan. Cook for 2–3 minutes more.
- Rest for a few minutes before cutting into wedges.
Cook's tip: Keep the leftover oil: it is full of flavor and great for frying eggs or roasting vegetables.
Tap a step to tick it off. Times are a guide; ovens, pans and ingredients vary.
