Classic tortilla
Published: February 9, 2015 at 9:00 AM
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Serves 8
Easy
Total time: 40 mins
A star rating of 4 out of 5.1 ratingRate
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A well-made tortilla is the best addition to a tapas menu. This easy recipe with just four ingredients is typically Spanish. Serve with a selection of other dishes for a Spanish feast
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Try this recipe for tortilla, then check out our patatas bravas, Spanish tortilla with ketchup, gildas and more Spanish recipes. Plus, plenty more tapas ideas here.
Ingredients
Nutrition
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500g Charlotte potatoes
peeled
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light olive oil
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1 large onion
halved and sliced
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4 eggs
Nutrition: per serving
- kcal179
- fat12.2g
- carbs12.5g
- fibre1.6g
- protein4.8g
- salt0.2g
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Method
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step 1
Slice the potatoes about ½cm thick. Heat 3cm olive oil in a large frying pan and add the onions. Cook gently for about 10 minutes until they start to soften, then add the potatoes and a couple of really good pinches of salt to the pan and keep cooking on a low heat, turning carefully now and again for another 20-30 minutes until the potatoes are completely tender. Try not to get too much colour on anything – you want them to stew in the oil rather than crisp up. Don’t worry if they start to break up a little.
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step 2
Beat the eggs with some seasoning. Tip the cooked onions and potatoes into a colander or sieve over a bowl and drain. Tip them into the egg while still hot and give everything a really good stir.
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step 3
Heat 2 tbsp of the drained oil in a small non-stick frying pan (about 20cm). You can use a larger pan but the tortilla won’t be as thick and it will be harder to turn.
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step 4
Tip the egg mix into the frying pan and cook again on a gentle heat for 6-8 minutes until the bottom and sides are set and have come away from the pan.
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step 5
Put a plate over the top of the pan, invert the tortilla onto it then slide it back, uncooked-side down. Cook for another 3-4 minutes until the bottom is set and light golden. Slide out onto a plate and serve just warm or at room temperature.
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