Traditional Spanish Tortilla Española

Name: Traditional Spanish Tortilla Española
Prep time: 30 min
Total time: 30 min
Yield: 6 people
Cuisine: Spanish
Ingredients: 700 g Waxy potatoes; 1 large Onion; 8 Eggs; 200 ml Olive oil; to taste Salt; to taste Black pepper

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This thick Spanish omelette with soft potatoes, sweet onion and a tender centre is simple, comforting and excellent cut into neat tapas squares.

Serves: 6 people

Preparation time: 30 min

Ingredients

Waxy potatoes – 700 g
Onion – 1 large
Eggs – 8
Olive oil – 200 ml
Salt – to taste
Black pepper – to taste

Method

STEP 1
Peel the potatoes and slice them into thin half-moons. Slice the onion thinly as well so it cooks evenly with the potatoes.
STEP 2
Heat the olive oil gently and cook the potatoes and onion for 18 to 22 minutes until completely tender but not browned.
STEP 3
Lift the potatoes and onion from the oil, beat the eggs with salt and pepper in a bowl and fold the warm potato mixture into the eggs. Let it stand for 5 minutes.
STEP 4
Return 2 tablespoons of the cooking oil to the pan, pour in the egg mixture and cook until the edges are set and the centre is still slightly loose.
STEP 5
Flip the tortilla onto a plate, slide it back into the pan and cook the second side for 2 to 4 minutes. Let it rest before cutting into wedges or cubes.