Spanish Omelette

Tortilla española

Ingredients5

• waxy potatoes500 g
• onion1 medium
• eggs6
• olive oil200 ml
• salt1 tsp

Method

1. Peel the potatoes and slice them thinly. Peel and thinly slice the onion.
2. Heat the olive oil in a deep non-stick pan over medium heat and gently cook the potatoes and onion until soft but not browned, about 20 minutes.
3. Drain the potatoes and onion, reserving a little oil, and let them cool slightly.
4. Beat the eggs with the salt, then fold in the potatoes and onion and rest for 5 minutes.
5. Heat 1 tablespoon of the reserved oil in the pan, pour in the mixture, and cook over medium-low heat until the underside is set.
6. Slide the tortilla onto a plate, invert it back into the pan, and cook the other side until just set in the center.
7. Rest for a few minutes, then serve warm or at room temperature, cut into wedges.