Home Cooked Tortilla, or Spanish Omelette

Tortilla, or Spanish Omelette, is unique to Spain. It has been served for years, and the recipes have been passed from one generation to the next. This simplest of dishes brings families and friends together, evokes feelings of warmth and comfort and can be served on any occasion at any time of day, whether that be breakfast or an accompaniment to a main meal. This recipe was made for me by a good friend and I absolutely loved it. It's really simple, the trickiest bit being flipping it over half way through without messing it up or dropping it! Give it a go, you won't need any special ingredients but if you want, you can buy ready-prepared Tortilla or a Tortilla mix, simply type TORTILLA in the search bar.

Serves 6

40 minutes

Ingredients

500g Potatoes, peeled

1 medium Onion (optional)

6 large Eggs

200 ml EV Olive Oil

Salt and pepper to taste

You May Also Need

Ready Prepared Tortilla

Tortilla mix

Goes Well With

Inedit Damm - a light beer designed for enjoying with food

£2.25

Directions

1.Slice the potatoes into pieces around 2mm thick. Use a mandolin if you have one but watch your fingers.

2.Using a deep non-stick frying pan, heat enough oil to cover the potatoes - this seems like a lot but it's OK. When the oil is hot, add the potatoes and fry gently until soft but don't let them brown, this should take around 20 minutes. Move the potatoes around the pan occasionally so that they don't stick.

3.If you are using onions (there are two definite camps on this, one has to have onions and the other believes it is the worst thing ever) these should be added to the potatoes at the start so that they cook and the flavours meld.

4.Take the potatoes (and onion) out of the oil and drain, set aside. Keep a little of the oil for frying the tortilla.

5.Whilst the potatoes are cooking, beat the eggs together in a large bowl and season to your preference. Add the drained potatoes and mix gently until everything is covered with the egg mix.

6.With just a little oil, pour the mix back into the non-stick pan spreading it evenly, and cook over medium heat for 4-5 minutes at which point the edges should be firm but the middle still slightly runny.

7.Now flip the tortilla! The easiest way is to put a plate over the pan, turn it upside down and then slide the tortilla back into the pan. Cook for another 4-5 minutes or until just set - do not overcook it as it will lose its soft texture and flavour.

8.Your tortilla will always be at its best if served whilst still hot but it will keep happily in the fridge for a day or two, reheat it gently in a pan, the oven or under the grill. Accompany with fresh bread or salad or as part of a main meal.