Spanish Tortilla de Patatas

Ingredients

• 1kg potatoes, thinly sliced
• 2 onions, thinly sliced
• 6 eggs
• 200ml olive oil
• Salt

Instructions

1. Cook potatoes and onions slowly in olive oil over medium-low heat for 25 min until very soft (not browned).
2. Drain (keep the oil for next time).
3. Beat eggs with salt; mix in potatoes.
4. Heat 2 tbsp oil in a 22cm pan; pour mixture.
5. Cook on medium-low 6-8 min until almost set.
6. Place plate over the pan; flip; slide back; cook 3-4 min more.
7. Slice into wedges.

Serving suggestions

• Eat warm, room temperature or cold.

Storage & reheating

Keeps 3 days.

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