TORTILLA DE PATATAS (Spanish Omelette)

Ingredients

1 kg (2 lb 3 in) potatoes
5 tbsp olive oil
3 tbsp chopped onion
6 eggs
Salt

Steps

Peel the potatoes and either cut them into slices about 1.5 cm (1/2 inch) thick, or chop them into 1.5 cm (1/2 inch) dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork-tender, about 30 minutes, adding the chopped onion towards the end).

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil. Combine the potatoes and onion with the beaten eggs. Add the oil to the frying pan and pour in the mixture of eggs and potatoes. Cook the tortilla on a medium heat until set on one side.

Shake the pan to keep the tortilla loosened on the bottom. Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add more oil to the pan. Slide the tortilla back into the pan to cook on the reverse side. It only needs 5 minutes more (4 or 5 minutes each side). Slide out on to a serving plate and enjoy.

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