Spanish Omelette (Spanish Tortilla)

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. 1

   Peel and slice the potatoes into thick rounds, then rinse in cold water and pat dry. Peel and thinly slice the onions.

2. 2

   Heat 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. 3

   Carefully 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. 4

   Beat the eggs in a large bowl and season with salt and pepper.

5. 5

   Add the cooked potatoes and onions. Use immediately, or for the best flavour, set aside for 15 minutes.

6. 6

   Pour 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. 7

   Place 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. 8

   Cut into wedges and serve hot or cold.