Potato & Onion Tortilla
- Preparation time
- 10 minutes
- Cooking time
- 30 minutes
- 750 g (1½ lb) baking potatoes, peeled and very thinly sliced
- 4 tablespoons olive oil
- 2 large onions, thinly sliced
- 6 eggs, beaten
- salt and pepper
Place the potato slices in a bowl and toss with a little salt and pepper. Heat the oil in a medium-sized, heavy-based frying pan, add the potatoes and fry very gently for 10 minutes, turning frequently, until softened but not browned.
Add the onions and fry gently for a further 5 minutes without browning. Spread the potatoes and onions in an even layer in the pan and reduce the heat as low as possible.
Pour over the eggs, cover and cook very gently for about 15 minutes until the eggs have set. (If the centre of the omelette is too wet, put the pan under a preheated medium grill to finish cooking.) Tip the tortilla on to a plate and serve warm or cold with a mixed salad.