Lunch · Dinner · Spanish

Spanish tortilla

Name: Spanish tortilla
Total time: 85 min
Yield: 4
Cuisine: Spanish
Ingredients: 600g Potatoes; 2 Brown onions; 150ml Olive oil, most is drained off and kept; 6 Eggs; 250g Cherry tomatoes, add on the day; 2 Little gem lettuces, add on the day; 1 tbsp Red wine vinegar

Potatoes and onions cooked slowly in olive oil, then set in egg. Even better cold the next day.

Start to finish: 1 hr 25 min
Hands-on: 31 min
In the fridge: 3 days
Freezes: Not well

VegetarianContains eggs, sulphites

Ingredients

4 portions

600gPotatoes
2Brown onions
150mlOlive oil, most is drained off and kept
6Eggs
250gCherry tomatoes, add on the day
2Little gem lettuces, add on the day
1 tbspRed wine vinegar

Plus salt, pepper and water.

Method

1
Peel the potatoes, quarter them lengthways and slice thinly. Halve and thinly slice the onions.
2
Heat the oil in a 20 to 24cm non-stick frying pan over a medium-low heat. Add the potatoes and onions with a good pinch of salt and cook gently for 25 minutes, turning now and then, until the potatoes are completely tender but barely coloured.
25 min, mostly hands-off
3
Meanwhile, beat the eggs in a large bowl with a pinch of salt.
4
Tip the potatoes and onions into a sieve set over a bowl to catch the oil. Stir them into the eggs and leave for 10 minutes, so the potatoes soak some of it up.
12 min, mostly hands-off
5
Wipe out the pan, heat 1 tbsp of the drained oil over a medium heat and pour in the mixture. Cook for 6 to 8 minutes, shaking the pan now and then, until the base is set and golden and the top is still a little runny.
6
Put a large plate over the pan and turn it over in one confident move. Slide the tortilla back in and cook for 3 to 4 minutes more, until just set in the middle, then slide it onto a board.
7
Leave to cool completely, then cut into 8 wedges and pack into tubs. Keep the tomatoes and little gems whole for the day, and save the rest of the drained oil for cooking.
20 min, mostly hands-off

On the day

At room temperature, in thick wedges. Halve the tomatoes, dress them with a little of the kept oil, the vinegar and some salt, and eat with the little gem leaves.

Cook’s tip

Leaving the cooked potatoes to soak in the egg is the step people skip. It makes a tortilla that holds together and stays creamy right through.