Spanish Tortilla Española de Patata

Ingredients

• 1kg potatoes, sliced thin
• 2 onions, sliced thin
• 6 large eggs
• 250ml olive oil
• Salt

Instructions

1. Heat olive oil; add potatoes and onion with a pinch of salt; cook gently for 25 min until soft (don't brown).
2. Drain — reserve the oil.
3. Beat eggs; mix with potato-onion mixture; rest 5 min.
4. Heat 3 tbsp of the cooking oil in a 22cm pan over medium-low heat.
5. Pour in the mixture; cook 6-7 min until edges set.
6. Slide onto a plate; flip back into the pan (slightly tricky — practice).
7. Cook 3-4 min more.
8. Cool 5 min before slicing.

Serving suggestions

• Eat warm, cold or in between.

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