Spanish Omelette

Classic Spanish tortilla – potatoes and onion cooked slowly in olive oil, then set with eggs into a thick, golden omelette.

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Ingredients

For 4 portions

Peel and thinly slice the potatoes. Thinly slice the onion.
Heat the olive oil in a non-stick frying pan over medium-low heat. Add the potatoes and onion with a pinch of salt. Cook gently for 20–25 minutes, stirring occasionally, until the potatoes are soft but not browned. Drain most of the oil, leaving about 1 Tbsp in the pan.
Beat the eggs with the remaining salt. Tip the warm potatoes and onion into the eggs and stir gently to coat.
Return the mixture to the pan over medium heat. Cook for 4–5 minutes until the bottom is set and golden.
Place a large plate over the pan and carefully flip the omelette onto it. Slide it back into the pan and cook the other side for 3–4 minutes.
Turn out onto a plate and leave to rest for a few minutes before slicing.