Nutritious, delicious and budget friendly… What more do we need?
This dish – called tortilla de patatas in Spain – is so simple, but as with all simple dishes done well, absolutely delicious. It’s easy on the pocket, too. Serves four.
Spanish omelette
You’ll need: six eggs, two really large potatoes, one onion, olive oil, salt and pepper to taste.
To make: Peel your potatoes, and cut into thin slices, as evenly as possible. Pat them dry. Peel the onion and finely slice.
Heat three tablespoons olive oil into a smallish frying pan over medium heat, add potatoes and onions and cook slowly for 20 minutes, using an egg lift to flip them over half way through the cook. If they’re not cooked, leave for a little longer.
Break eggs into a bowl, season with salt and freshly ground black pepper, and whisk lightly.
Pour the egg mixture over the cooked potatoes and onions, and cook over low heat for about 20 minutes, until there’s very little runny egg left.
Using your egg lift, carefully jiggle the tortilla loose, then flip the pan over a dinner plate or board. Slip the tortilla back into the pan and cook the other side for six minutes until cooked through.
Cut this into wedges, and serve with a side salad. And if you’ve made too much … lovely the next day served cold.
Featured Image: SAPA
