Potato Tortilla

The classic tortilla can be found in every tapas bar in Spain. 

The size of a large cake, it is dense and very satisfying. 

It can be eaten in wedges with a fork, a meal in itself with a salad, 

or cut into chunks, served on toothpicks and enjoyed 

as a snack with drinks.

Ingredients:

450g small waxy potato, peeled

1 Spanish onion

45ml olive or sunflower oil

4 large eggs

Sea salt and freshly ground black pepper

Fresh parsley, tomato wedges or Slow Roasted Tomatoes to garnish

Method:

Using a sharp knife, cut the potatoes into thin slices and slice the onion into thin rings. Heat 30ml of oil in a 20cm heavy-based frying pan. Add the potatoes and onions to the pan and cook over a low heat for 20 minutes, or until the potato slices are just tender. Stir from time to time to prevent the potatoes from sticking. Remove from the heat.

In a large bowl, beat together the eggs with a little salt and pepper. When the cooked potatoes and onion have cooled a little, stir the potatoes into the eggs.

Clean the frying pan with absorbent kitchen paper. Heat the remaining oil and pour in the potato and egg mixture. Cook very gently for 5-8 minutes until set underneath. During the cooking, lift the edges of the tortilla with a spatula to allow any uncooked egg to run underneath. Shake the pan from side to side to prevent sticking.

Place a large heatproof plate upside-down over the pan, invert the tortilla on to the plate and then slide it back into the pan. Cook for a further 2-3 minutes until the underside of the tortilla is golden brown.

Cut the tortilla into wedges and serve immediately or leave until warm or cold. Serve garnished with fresh parsley, tomato wedges or Slow Roasted Tomatoes.