Spanish Tortilla Española

Ingredients

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

Instructions

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

Serving suggestions

• Lovely 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