Spanish Tortilla

Ingredients

• 500g potatoes, thinly sliced
• 1 large onion, thinly sliced
• 6 eggs
• 150ml olive oil
• Salt

Instructions

1. Warm the oil in a pan and gently cook the potatoes and onion until soft but not coloured, about 20 minutes.
2. Drain, reserving the oil, and let the potatoes cool a little.
3. Beat the eggs with salt, then fold in the potatoes and onion.
4. Heat a tablespoon of the reserved oil in a non-stick pan and pour in the mixture.
5. Cook on low until the base is set, then flip onto a plate and slide back to cook the other side.
6. Rest for a few minutes before cutting into wedges.

Serving suggestions

• Lovely warm or at room temperature, as a light meal or sliced into tapas.

Storage & reheating

Keeps in the fridge for up to 3 days and tastes great cold.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions