This classic Spanish Tortilla (otherwise known as a Spanish omelette!) belies its humble ingredients
Spanish Tortilla makes a lovely light lunch or supper, and just needs a salad and some crusty bread to go with it. It’s also great as part of a tapas feast or at a party!
The traditional Spanish recipe just uses potatoes and onions, but you can ring the changes according to what you have in your fridge, with peppers, chorizo and smoked fish all being worthy additions. If you’ve got the grandchildren over, you might want to consider adding a little cheese too, as this usually goes down well with young children.Spanish Tortilla
Difficulty level: easy
Cooking time: 50 minutes
Preparation time: 30 minutesServes 4 (or more as a tapas bite)Tortilla Ingredients
1 large white onion, sliced
4 tbsp olive oil
400g waxy potatoes, like Charlotte, peeled and finely sliced
8 eggs, beatenMethod
1. Melt the butter in a frying pan along with the olive oil and then fry the sliced onion over a low heat until soft but not brown – this will take about 15 minutes.
2. Add the potatoes to the pan and cover before cooking for a further 15-20 minutes, stirring occasionally.
3. When the potatoes are cooked through and soft, add the beaten egg.
4. Let the tortilla cook gently for about 20 minutes, by which time the sides and base will be golden and the top still wobbly in the middle.
5. To turn your tortilla over, simply slide it out on to a plate before returning to the pan, top side down.
6. Once cooked, you can serve your tortilla straight away, or do as the Spanish do and serve at room temperature.