Prep time: 30 minutes
Cook time: 30 minutes
The Tortilla or Spanish Omelette is as Spanish as flamenco and fiestas. Perfect as a light lunch or as part of a big tapas night with garlic shrimp, patatas bravas and a smoky salsa or alioli, it's simple to prepare and wonderfully filling.
Tortilla is also very versatile, as you can add any of your favourite ingredients to the recipe below – garden peas, green or red peppers, chorizo or lardons are common additions. Enjoy it as part of a slow and leisurely meal, just like in Spain.
- 1 white onion
- 500g new potatoes
- 6 free range eggs
- 3 tbsp flatleaf parsley
- Salt and pepper
- Peel and cut the potatoes into thick slices and pat dry, and peel and dice the onion.
- On one of the largest rings on your Britannia hob, heat about 2 tbsp of olive oil in a large non-stick pan until very hot, and add the onions and potatoes. Turn the heat down and cover, allowing to cook for 20-30 minutes until soft. Strain off the oil and keep to one side.
- In a large bowl, lightly beat the eggs and stir in the parsley, salt and pepper, and add the potatoes and onions.
- Return the strained oil to a hot pan, and pour in the mixture. Cook on a moderate heat for around 20 minutes, using a spatula to create a rounded edge.
- When it is almost set, it's time to flip – which can be a little daunting! The easiest way is to hold a large plate over the pan while you turn both over; the tortilla is now on the plate. Return the pan to the heat and gently slide the tortilla into the pan, wet side down.
- Cook until set on both sides but still a little springy to the touch, to ensure it is still moist inside. Serve hot or cold, cut into wedges.