Potato & Onion Tortilla
A Spanish dish that can be served hot or cold.
6 large potatoes
2 large onions
6 large eggs
Salt and pepper to season
Slice the potatoes and onions.
Heat the oil and add the onion and potatoes and a little salt. Cover and cook gently for 20 minutes until soft, I turn occasionally, but try to keep covered, as itís the steam thatís doing a lot of the cooking.
Remove from the oil and allow to drain. Beat the eggs, then stir in the potato and onion into the beaten eggs, and season with a little salt and pepper. Reheat the oil to very hot and add in the egg mix. Cook 2-3 minutes.
Place a large plate over the pan, and flip the tortilla onto the plate, then slide back into the pan and cook the other side for about 5 minutes.
Serve with a side salad; being Spanish Ė plenty of cherry tomatoes.
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