Potato and onion tortilla
At a glance
| Serves: | 4-6 |
| Prep time: | 10 minutes |
| Cook time: | 40 minutes |
| Total time: | 50 minutes |
| Meal type: | Lunch, Main Dish |
| Allergy list: | Egg |
| Misc: | Gourmet, Serve Hot |
| Occasion: | Casual Party |
| Region: | Spanish |
| Description: | A deep-set omelette with sliced potatoes and onions is the best known Spanish tortilla. |
| From blog: | GetMeCooking blog |
| Submitted by: |
Your note
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
- 28oz potatoes (Thinly sliced)
- 3 medium onions (Thinly sliced)
- 6 medium eggs
- 3fl oz extra virgin olive oil
- 3 teaspoons salt (To season)
- 3 teaspoons black pepper (To season)
Optional
- 2 medium black pepper
Directions
Step 1
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
Tip the potatoes and onions into the bowl with the eggs and leave for 10 minutes.
Step 4
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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