Spanish Omelette (Spanish Tortilla)

Whip up this tasty classic Spanish Omelette in 35 minutes with 4 simple pantry ingredients. This tortilla recipe is delicious served hot or cold and makes a great breakfast, lunch, dinner or tapas.

📝 Ingredients

• 500 g 3.5 cups / approx 3 medium starchy/waxy potatoes
• 1 white onion
• 5 tbsp olive oil
• 6 eggs (beaten)
• Salt and pepper

👨‍🍳 Instructions

1. 1Peel and slice the potatoes into thick rounds, then rinse in cold water and pat dry. Peel and thinly slice the onions.
2. 2Heat the oil in a large frying pan over a medium/high heat. Add the potatoes and onions and cook until the potatoes are soft - about 15 minutes, gently stirring occasionally, taking care not to break up the potatoes.
3. 3Carefully remove the potatoes and onions from the pan with a slotted spoon and set aside to drain on a plate lined with kitchen paper. Save the oil for another recipe.
4. 4Beat the eggs in a large bowl and season with salt and pepper.
5. 5Add the cooked potatoes and onions. Use immediately, or for the best flavour, set aside for 15 minutes.
6. 6Pour the mixture back into a non-stick pan and cook over a high heat for 2 minutes, then reduce the heat and cook on low for 5 minutes. Check the edges aren’t sticking.
7. 7Place a plate over the pan and carefully invert the omelette, then slide it back into the pan to cook the other side for a few minutes. To test that it’s done, press the centre and cook until it springs back.
8. 8Cut into wedges and serve hot or cold.