Vegetarian
4
Spanish
Spanish Tortilla
Allergens: Eggs, Gluten, Milk
The Spanish omelette: potato and onion set into a thick wedge.
Ingredients
- Olive oil
- Fresh parsley
- Garlic 6 clove
- Onion 1
- Potatoes 400 g
- Tomatoes 4
- Butter 25 g
- Eggs 8
- Baguette 1
Method
- Put a large non-stick frying pan on a low heat.
- Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins.
- Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.
- When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
- Put the lid back on the pan and leave the tortilla to cook gently.
- After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly.
- To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.
- Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.
- To accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.