Spanish Tortilla

Serves 4

Time 45 minutes

Ingredients

600g potatoes, peeled and sliced 5mm thick

1 onion, peeled and finely sliced

6 eggs

100ml olive oil

Sea salt and cracked black pepper

Method

Heat the olive oil in a large non-stick frying pan (about 24cm) over medium heat. Add the potatoes and onion and cook gently for 20–25 minutes, stirring occasionally, until the potatoes are tender but not browned. Season with sea salt and cracked black pepper.

Use a slotted spoon to transfer the potatoes and onion to a bowl, leaving a few tablespoons of oil in the pan. Allow to cool for 5 minutes.

In a separate bowl, beat the eggs with a little more salt and pepper. Add the potatoes and onion, and gently mix to combine, avoiding overmixing and breaking up the potatoes too much.

Heat the same frying pan over medium heat. Pour in the egg mixture and cook gently for 6-8 minutes until the base is golden and the edges are set but the centre is still slightly runny.

Place a plate over the pan, flip the tortilla carefully onto the plate, then slide it back into the pan to cook the other side for 4–5 minutes until just set.

Slide onto a plate and rest for 5 minutes before slicing. Serve warm or at room temperature.