When I think of Spanish food I always think of Spanish Omelette. It’s not something I usually think about making at home but when I do, I love it. Cook the omelette until its crisp on the bottom but just set and soft in the centre.
Ingredients
300 g waxy potatoes
1 onion
Olive oil
6 large eggs
Directions
- Peel the potatoes and carefully cut them into small pieces. Peel and finely slice the onion. Pour 2 tablespoons of oil into a small frying pan over a medium heat and add the onion and potatoes.
- Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potatoes are cooked through.
- Crack the eggs into a medium sized bowl, season with a pinch of salt and pepper, then whisk together with a fork.
- When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until the egg has just set.
- Use a fish slice to slightly lift and loosen the sides of the tortilla. Turn out the tortilla onto a serving board and cut into 8 wedges and serve hot or cold.
