Old school Spanish tortilla. No sweet potatoes, spinach or cheese (not that I don’t love these!) This is a classic for a reason. Feeds 6 or more as part of a tapas.
- 600g large waxy potatoes
- 2 onions, finely sliced in half moons
- 4 tbsp olive oil
- 10 eggs, whisked well
- Salt and pepper
- Peel the potatoes and cut into 2mm slices. Pat the slices dry with paper towel.
- Heat oil in a large frying pan over a medium heat
- Add the onion and potatoes, turn in the oil to coat
- Turn the heat down to low and cook for 20-30 mins (until the potato is cooked through and the onions are meltingly soft). During cooking, turn over gently a couple of times with a fish slice or spatula
- Season the eggs with salt and pepper and then pour them into the pan over the potato and onion
- Cook over a low heat for about 20 mins, then under a medium grill for a further 10 mins so it puffs up and turns golden and the egg is set
- Turn out onto a board to serve at room temp
Sophie cooks 