Spanish Tortilla is a simple dish which is served in just about every tapas bar in Spain. It is nutritious and versatile.
Ideal for picnics and packed lunches it is often served in Spain sliced on top of crusty bread.
Serve hot or cold, cut into wedges or little squares.
6 eggs - lightly beaten and well seasoned with salt and freshly ground black pepper
500g waxy potatoes - peeled and boiled or steamed until just tender
2 onions - chopped
100ml Olive oil
Salt and freshly ground black pepper
Heat the olive oil in a shallow frying pan and fry the onions over a medium heat until softened but not coloured.
Meanwhile, drain the potatoes well and dry well on kitchen paper. Slice them into ½ cm slices.
When the onion is softened, add the potato slices and heat through. Season with salt and pepper.
Add the beaten eggs and stir briefly to combine.
Cook on a low heat until the eggs are set and lightly browned underneath.
Slide the tortilla onto a plate or Tortilla Flipper, place the emty pan on top and flip the tortilla over and continue to cook until set all the way through.
lightly cooked peppers may also be added for colour and flavour - left over ham or chorizo also make tasty additions to the basic tortilla.