Spanish tortilla
Spanish tortilla is a Spanish omlette that is made with finely sliced onions and potatoes that are fried in extra virgin olive oil and then stirred through whisked eggs.
Servings: 8
Ingredients
- 2 lb waxy potatoes 1kg
- 3 onions finely sliced
- 8 eggs
- 2 cups olive oil
- salt and pepper
Instructions
- Peel the potatoes and onions, cut in half and then slice into thin moon shapes.
- In a large deep dish pan on a high heat, bring the olive oil to heat and then add the onions. Cook for 5 minutes or until softened and slightly caramelised. They will continue to brown once we add the potatoes to the pan. Add the potatoes to the oil and cook for 10 minutes or until slightly soft. Some of the thinner potatoes will break apart which is okay. Strain the potatoes and onion through a fine mesh strainer over a bowl to catch the olive oil. We will need a little olive oil for this recipe but reserve the rest for future cooking. Allow the potatoes and onion to slightly cool.
- While the potatoes cook, whisk the eggs and season with a generous amount of salt and pinch of black pepper.
- Add the potatoes and onions to the eggs and gently stir through with a spatula. Be sure to not over whisk or stir. Cover with foil and leave to rest for 15 minutes.
- In a non stick deep pan on a medium heat, add a 1 – 2 tablespoons of the reserved olive oil and bring to the heat. Add the egg mixture, level out with a spatula and cook for 3 – 4 minutes or until slightly bubbling around the edges. Cover the top of the pan with a large plate, hold firmly and flip the tortilla onto the plate. Slide the tortilla back into the pan and cook for an additional 3 – 4 minutes. Once it is cooked, place the plate back onto the pan and flip the tortilla onto it.
- Leave to rest for 5 minutes and then slice up and serve immediately or when slightly warm. You can also eat this the next day when cold.
