Tortilla Española recipe
The tortilla de patatas or Spanish omelette is a typical Spanish dish consisting of an egg omelette with fried potatoes. Traditional Spanish tapas to be served at room temperature.
Serves: makes 8 – 10 slices
Preparation time: 10 mins
Cooking time: 45 mins
Ingredients: 4 fl oz/125 ml olive oil
1 lb 5 oz/600 g potatoes, peeled and thinly sliced
1 large onion, peeled and sliced
6 large eggs
salt and pepper
fresh flat leaf parsley to garnish
Preparation: Heat a 10 inch/25 cm non-stick frying pan over a high heat. Add the olive oil and heat, then add the potatoes and onion and cook for 15 – 20 minutes or so until the potatoes are tender.
Beat the eggs in a large bowl and season generously with salt and pepper. Drain the potatoes and onion through a sieve over a heatproof bowl to reserve the oil. Very gently stir the vegetables into the eggs, then leave to stand for 10 minutes.
Use a wooden spoon or spatula to remove any crusty bits stuck to the base of the frying pan. Reheat the frying pan over a medium heat with 4 tablespoons of the reserved oil. Add the egg mixture and smooth the surface, pressing the potatoes and onions into an even layer.
Cook for 5 minutes, shaking the frying pan occasionally, until the base is set. Use the spatula to loosen the sides of the side of the tortilla. Place a large plate over the top and carefully invert the frying pan and plate together so the tortilla drops onto the plate.
Add 5 tablespoons of the remaining reserved oil to the frying pan and swirl around. Carefully slide the tortilla back into the frying pan, cooked-side up. Run the spatula around the side of the tortilla to tuck the side in.
Continue cooking for 3 minutes or until the eggs are set and the base is golden brown. Remove the frying pan from the heat and slide the tortilla onto a plate. leave to cool for at least 5 minutes before cutting. Garnish with parsley and serve.