TORTILLA ESPAÑOLA - POTATO & ONION OMELETTE

The tortilla Española is the most commonly served dish in Spain and is served hot or cold, as a meal or as a tapa, on its own or in a sandwich. History documents the tortilla Española as dating back to the discovery of the Americas, although it was initially only made with eggs. In a letter from the conquistador Hernán Cortés to the emperor Carlos V, Cortés explains how the Aztecs sold omeletts of cooked eggs in the markets of Tenochtitlan. The potato, native to South America, was later added to the recipe.

 

Serves 3
40 minutes
592 kcal per serving


Ingredients

• 750 g baked potatoes, thinly sliced
• 4 tbsps olive oil
• 2 big onions, thinly sliced
• 6 eggs, beaten
• Salt and pepper

Method

1. Place the potatoes in a bowl and season with salt and pepper.
2. Heat 1 tbsp olive oil in a medium, heavy-bottomed skillet.
3. Add the potatoes and fry very gently for about 10 minutes until the potatoes are soft but not browned.
4. Add another tbsp of olive oil, then the onions and fry on a low heat for another 5 minutes.
5. Toss together the potatoes and onions in the pan and keep the heat as low as possible.
6. Add the remaining 2 tbsps of olive oil, then pour in the eggs.
7. Put on a lid and simmer very gently for about 15 minutes until the eggs have set.
8. If the top of the omelette isn´t set, place the pan in the oven on medium heat until it has set.
9. Place the tortilla on a plate and serve it hot or cold.