Spanish Tortilla

This classic Spanish dish is made with potatoes, onions, and eggs, and is a delicious and satisfying meal that's perfect for any occasion. It can be served hot or cold, and is a great option for a quick and easy meal.

Spanish

Side Dishes

146

Calories

12 g

Carbs

8.8 g

Fat

3.4 g

Protein

Spanish Tortilla

Method

Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.

When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.

Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.

To accompany, take slices of warmed baguette, stab all over with a fork and rub with the remaining garlic, pile on grated tomatoes and season with sea salt and a drizzle of olive oil.

Ingredients

Onion

Onion

1 sliced

Butter

Butter

25g

Potatoes

Potatoes

400g

Parsley

Parsley

Handful

Baguette

Baguette

1

Olive Oil

Olive Oil

drizzle

Garlic Clove

Garlic Clove

6 cloves

Egg

Egg

8

Cherry Tomatoes

Cherry Tomatoes

4

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