Spanish Tortilla
Everyone loves a tasty tortilla
Preparation Time
Less than 30 mins
Cooking Time
10 to 30 minutes
Servings
Serves 2
Ingredients
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3 tbsp olive oil
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1 onion, thinly sliced
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½ red pepper, seeds removed, finely chopped
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225g/8oz peeled potatoes, cut into 1cm/½in slices
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4 large free-range eggs
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1 tbsp finely chopped parsley
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salt and freshly ground black pepper
Method
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Heat 2 tablespoons of the oil in a small heavy-based frying pan that's about 20cm/8in in diameter. Add the onion and fry for 5 minutes.
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Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.
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Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture.
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Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate.
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Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.