Spanish Tortilla
A thick, comforting Spanish omelette of soft potatoes and onions.
Ingredients
- 6 eggs
- 700g potatoes, thinly sliced
- 1 onion, thinly sliced
- 200ml olive oil
- Salt
Method
Slowly cook the potatoes and onion in the olive oil over low heat for 20-25 minutes until soft but not browned.
Drain the potatoes and onion, reserving the oil, and let cool slightly.
Beat the eggs with salt, then fold in the potatoes and onion.
Heat a little of the reserved oil in a non-stick pan and pour in the mixture, cooking for 4-5 minutes.
Flip the tortilla using a plate and cook the other side for another 4-5 minutes until just set in the centre.
Rest for a few minutes before slicing and serving warm or at room temperature.
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