RECIPE OF THE WEEK
Spanish Tortilla
This classic Spanish dish has such simple ingredients but tastes super delicious. The sweet onions marry perfectly with the potato and eggs, turning this into a dish which tastes far superior to its humble ingredients.
Ingredients
- 8 Eggs
- Half a red onion
- 4 Small potatoes, sliced 4mm thick
- 2 tablespoons of olive oil
- 1 tsp sea salt
Instructions
- Pour olive oil into a medium sized frying pan set over a medium heat. Add onions and cook until soft and slightly browned. Scrape the onions out of the pan, leaving the oil in the pan.
- In a medium saucepan, add the sliced potatoes and enough cold water to more than cover the potatoes. Bring to the boil and cook for 4-5 minutes until potatoes are tender. Drain thoroughly.
- In a large mixing bowl, whisk your eggs together, add your salt, onions and potatoes and stir gently until combined.
- Put your frying pan on high heat and carefully pour the mixture into the pan. Immediately reduce the heat to low and cover with a lid or foil. If using foil, be sure to wear oven gloves when putting over the pan. Cook until set, this takes roughly 15 minutes.
- Take the pan off the heat, place a plate over your pan, put your hand firmly on top of the plate, grasp the pan handle and flip the tortilla onto the plate.
- Serve with aioli and some lovely sea salt.
Notes
- Tortilla will keep refrigerated for up to 4 days.
- This is a great snack for lunch boxes or picnics.
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