Spanish Tortilla
A thick Spanish omelette of potato and onion — simple, satisfying, and eaten at any time of day.
Ingredients
- 2 medium potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 3 eggs
- 4 tbspn olive oil
- Salt and pepper
Method
- 1
Heat the olive oil in a non-stick frying pan. Add the potato and onion slices with a generous pinch of salt.
- 2
Cook gently over a medium-low heat for , turning occasionally, until the potatoes are tender but not browned.
- 3
Beat the eggs well with salt and pepper. Remove the potato mixture with a slotted spoon and stir into the eggs.
- 4
Pour off most of the oil, leaving a thin layer. Return to the heat and pour in the egg and potato mixture.
- 5
Cook on a low heat for until the edges are set but the centre is still slightly wobbly.
- 6
Place a large plate over the pan and flip the tortilla onto it. Slide it back into the pan and cook for more.
- 7
Serve warm or at room temperature.
Notes
- The flip is the scary part — use a plate bigger than the pan and move confidently.
- A good tortilla should be slightly runny in the middle — it firms up as it rests.
- Excellent cold in a sandwich the next day.