1 ¾ lb Medium Potatoes 800g medium Potatoes
100ml Extra Virgin Olive Oil ½ Cup Extra Olive Oil
2 Onions Thinly Sliced 2 Onions Thinly Sliced
6 Eggs 6 Eggs
Salt & Pepper Salt & Pepper
Serves 4-6
Preparation: 10 Minutes Cooking: 40 Minutes Plus 10 Minutes Standing Time
- Thinly slice the potatoes. Heat 75ml / 5 Tbsp of the oil in a frying pan and cook the potatoes, turning them frequently, for 10 Minutes.
- Add the onions and seasoning to the potatoes and cook gently for a further 10 minutes, until all the vegetables are tender.
- Beat the eggs in a large bowl with a little seasoning. Tip the potatoes and onions into the eggs and mix gently. Leave to stand for 10 minutes.
- Wipe out the pan with kitchen paper and heat the remaining oil. Pour the egg mixture into the pan and spread it out in an even layer.
- Cover and cook over a very gently heat for 20 minutes, until the eggs are just set. Cut into wedges and serve.
Cook’s Tip: This Tortilla can be served as an appetizer with a refreshing leafy salad.
Variations: You can also add chopped red/yellow Bell Peppers, cooked peas, corn, or grated cheese to the tortilla for a different flavour.
