House recipe
🥔 Tortilla española
Potato and onion poached slowly in olive oil, then set with eggs into a thick, soft-centred omelette.
Allergens. Contains: Eggs. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 500 g waxy potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 200 ml olive oil, most is drained off
- 6 eggs
- 1 tsp salt
Method
- Heat the olive oil in a 22–24 cm frying pan over medium-low heat. Add the potato and onion with half the salt.
- Cook gently for 20 minutes, turning now and then, until the potato is soft but not browned.
- Tip into a sieve over a bowl to drain off the oil; keep 2 tbsp of it.
- Beat the eggs with the rest of the salt, stir in the warm potato and onion and leave for 5 minutes.
- Heat 1 tbsp of the saved oil in the pan, pour in the mixture and cook over low heat for 6–8 minutes until the bottom is set.
- Slide the tortilla onto a plate, flip it back into the pan with the remaining oil and cook for 3 more minutes.
- Rest for a few minutes and serve warm or at room temperature, cut into wedges.