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Tortilla Española

Name: Tortilla Española
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400 g potatoes, peeled and sliced; 2 medium onions, sliced; 4 large eggs; 300 ml extra virgin olive oil; salt, to taste

Authentic Spanish omelette with potatoes, onions and eggs. Spanish recipe on the hob, with quantities that scale to your servings.

Ingredients

400 g potatoes, peeled and sliced

2 medium onions, sliced

4 large eggs

300 ml extra virgin olive oil

salt, to taste

Method

Peel the potatoes and slice them into thin rounds. Slice the onions into thin rings.

Heat the olive oil in a large pan over medium heat until hot but not smoking.

Add the potatoes and onions to the pan. Cook for about 15 minutes, stirring occasionally, until the vegetables are tender and lightly golden.

Remove the pan from heat and let the mixture cool slightly while you prepare the eggs.

Beat the eggs in a bowl with a pinch of salt. Strain the egg mixture through a fine sieve to remove any bits.

Pour the egg mixture over the cooled vegetable mixture in the pan.

Cook over low heat for about 10 minutes, until the bottom is set but the top is still slightly runny.

Run a knife around the edge of the pan to loosen the tortilla and place a plate on top. Flip the pan over and carefully turn it onto the plate.

Let it cool for a few minutes before serving. Serve warm or at room temperature.