Light olive oil for cooking
700g onions, peeled and finely sliced
700g white potatoes
5 good quality medium eggs
Sea salt and freshly ground pepper
Heat 1-1.5cm of olive oil in a deep, medium sized frying pan.
Add the onions and cook slowly for about 15- 25 minutes until golden and soft. In the meantime peel the potatoes and slice into 1 cm rounds.
Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are tender, but not crisp.
Drain the mixture through a sieve, saving the oil for later use. Set aside and wipe out pan.
Beat the eggs in a bowl and add the potato and onion mix, season well with salt and pepper. Mix gently to combine.
Heat 2-3 tablespoon of previously used oil in pan over medium heat and add mixture, allow to settle briefly (about 1 minute) gently moving the egg mixture from the outside of the pan to the center, this will allow the mixture to cook through.
Tidy around the edge of the tortilla with a spatula to create a round edge. Now allow the egg to set so the base forms, tidy up the edge and place a plate over the surface of the tortilla, carefully flip and slide tortilla onto plate. Now return the tortilla back to pan with cooked side up. Return to heat and continue to cook for a further 5 minutes or until just firm.
Can be eaten immediately or as the Spanish like to eat this at room temperature.
You only need three ingredients to make this delicious Spanish tortilla (omelette). Try to spend the time on softening the onions and potatoes as this will make the end results so much more delightful.
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