Perfect for a light dinner, this recipe is a slight variation on the original Spanish tortilla. Once it has cooked, it should be golden brown on the outside but still succulent and moist in the middle. Tortilla also makes a great option for a weekend breakfast or brunch. It’s excellent served cold too and ideal to take on a picnic, cut into wedges and wrapped in clingfilm.
Typical nutritional content (per portion)
2 tablespoons olive oil
1 large onion, thinly sliced
350g (12oz) small new potatoes, scrubbed or leftover boiled potatoes, chopped
6 large eggs
Freshly ground black pepper
Mixed tomato and green salad, to serve
Heat the oil in a large non-stick frying pan. Add the onion and cook for about 5 minutes, until softened but not coloured.
If using new potatoes, cut them into slices, uncooked, 3mm (¼in) thick. Dry in a clean tea towel and add to the pan, tossing to combine. Reduce the heat and cover with a lid or flat plate, then cook gently for 15 – 20 minutes. Turn them over once or twice and shake the pan occasionally to ensure they cook evenly.
Break the eggs into a large bowl and add a good pinch of freshly ground black pepper, then whisk lightly with a fork. When the potato and onion mixture is cooked, transfer it with a slotted spoon into the beaten eggs. If using leftover boiled potatoes, just add them to the eggs and onion at this stage.
Tip the potato and egg mixture back into the pan, pressing it down gently, and reduce the heat to the lowest setting. Cook for 15 – 20 minutes. When there is virtually no raw egg mixture left on top of the tortilla, invert it onto a flat plate.
Slide the tortilla back into the pan and cook for another 5 minutes. Turn off the heat and set aside for 5 minutes to finish cooking. It should be cooked through but still moist in the centre. Cut into wedges and put on plates to serve.
Scattered flat leaf parsley on top, provides added flavour and colour.