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Tortilla de patatas (Spanish omelette)
Serves 8 Starters and mains
Ingredients
- 150ml extra virgin olive oil
- 500g new potatoes, peeled and cut into thick slices
- 1 medium onion, finely sliced
- 6 medium eggs, beaten
- salt and pepper
Method
Heat the oil in a large frying pan over a medium heat, before adding the potatoes and onions. Confit gently, partially covered for 30 minutes. When the potatoes and onions are softened, strain through a colander into a bowl. Reserve the strained oil. Stir the eggs into the potatoes and season to taste.
Tip into the pan with some of the strained oil to cook on a medium heat, pressing down with a spatula to shape.
When the tortilla becomes firm, flip on to a plate and slide it back into the pan to cook on the other side for a couple of minutes. Leave to cool for 10 minutes, then cut into slices and serve.
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