Snacks and Light Meals Recipes - Spanish Tortilla Recipe

Ingredients

Serve 4-6

• 150 ml/1/4 pint olive oil

• 750 g/1 1/2 lb potatoes, thinly sliced

• 1 large onion, sliced

• 5 large eggs, beaten

• salt and pepper

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Method:

1. Heat all but 2 tablespoons of the oil in a 20 cm/8 inch nonstick frying pan, add the potato slices and onions, and cook for 15 minutes, stirring frequently, until they are golden and tender.

2. Stir the potato mixture into the beaten eggs and season generously with salt and pepper. Set aside for 15 minutes. Clean out the frying pan.

3. Heat the remaining oil in the clean pan and tip in the tortilla mixture. Cook over a low heat for 10 minutes until almost cooked through.

4. Carefully slide the tortilla on to a large plate, invert the pan over the tortilla and flip the tortilla back into the pan.

5. Return the pan to the heat and cook for a further 5 minutes or until the tortilla is cooked on both sides. Allow to cool, cut into wedges and serve.