Potato and onion tortilla

At a glance

Servings:	4 - 6
Prep time:	10 minutes
Cook time:	40 minutes
Total time:	50 minutes
Meal type:	Lunch, Main Dish
Misc:	Serve Hot
Region:	Spanish
Description:	A deep-set omelette with sliced potatoes and onions is the best known Spanish tortilla.
Submitted by:	Paul

Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.

Ingredients

Measurement: Imperial | Metric | USA

800g potato (thinly sliced)
3 medium onion (thinly sliced)
6 medium egg
100ml extra virgin olive oil
3 teaspoons salt (to season)
3 teaspoons pepper (to season)

Optional

2 medium pepper

Directions

Step 1

Thinly sliced potatoes cooking in a frying pan.

Heat 75ml of the oil in a frying pan and add the potatoes.

Turn over the potatoes frequently for 10 minutes.

Step 2

Add the onions, plus some salt and pepper.

Turn over the potatoes and onions frequently for a further 10 minutes.

During this time, beat the eggs in a large bowl. Add some salt and pepper to flavour.

Step 3

Potatoes and onions resting in a bowl with beaten eggs.

Tip the potatoes and onions into the bowl with the eggs and leave for 10 minutes.

Step 4

Potato and onion tortilla cooking in a frying pan.

Clean the frying pan with paper.

Pour the remaining olive oil into it and warm on a very gentle heat.

Pour the egg mixture into the frying pan, ensuring that it is spread out evenly.

Cook for 20 minutes.

Step 5

Cut into wedges and serve while hot.

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