Saturday, 31 March 2018

Spanish Tortilla

An ideal lunch or light evening meal, Spanish tortilla is a lovely and wholesome omelette. You can add additional ingredients such as chorizo, prawns or smoked salmon but I prefer to make to keep this simple and use a red onion instead of a white onion. This makes a lovely luscious lunch or a light evening meal. 

Serves 4
2 tablespoons olive oil
2 medium potatoes, peeled and very thinly sliced.
1 large onion, peeled and thinly sliced
8 large eggs
salt and freshly ground black pepper


Heat the oil in a deep non-stick frying pan over a medium heat. Throw the potatoes and gently fry for 5 minutes. Add the onion and cook, stirring the whole time, until soft and slightly browned. Whisk the eggs, season with salt and pepper and pour into the frying pan. Cook over a medium heat for a couple of minutes and then, using a palette knife, draw the cooked egg into the middle and let the liquid egg run into the gaps. When the egg is set, put a plate over the pan and flip the omelette onto it. Slide the omelette back into the pan to cook to your taste on the other side. 
This tortilla is delicious to or cold with a crisp salad.

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