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[DEMO] Spanish Potato Omelette (Tortilla Española)
Ingredients
- 500 g waxy potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 120 ml olive oil
- 6 large eggs
- 1 tsp salt
Instructions
- Heat the olive oil in a 24 cm non-stick pan over medium-low heat. Add the potatoes and onion with half the salt and cook gently for 20 minutes, turning occasionally, until completely soft but not browned.
- Beat the eggs with the remaining salt in a large bowl.
- Drain the potatoes and onion, reserving the oil, and fold them into the eggs. Leave to sit for 10 minutes.
- Heat 1 tablespoon of the reserved oil in the same pan over medium heat. Pour in the mixture and cook for 5 minutes until the edges set.
- Place a large plate over the pan, flip the omelette out, slide it back in and cook for 4 to 5 minutes more, until just set in the centre.
Storage and reheating
- Keep covered in the refrigerator and eat within two days.
Tips and common mistakes
- Cook the potatoes gently; frying them hard makes the omelette dry.
Allergen information
Contains eggs.
Ingredients and brands vary. Always check labels if you have an allergy.