Name: Spanish Tortilla
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: spanish
Ingredients: 3 potato sliced halved lengthways; 3 large egg beaten; 1 onion thinly sliced; 1/2 tsp salt; 1 pinch ground pepper *to taste; 1 tbs olive oil; 1 tbs parsley chopped optional

by Whitewave Last updated on 07/09/2019

A filling and tasty, chunky tortilla which works well as a lunch with salad or sliced into cubes and placed on cocktail sticks for a buffet. - Whitewave

Ingredients

3 potato sliced halved lengthways
3 large egg beaten
1 onion thinly sliced
1/2 tsp salt
1 pinch ground pepper *to taste
1 tbs olive oil
1 tbs parsley chopped optional

Method

Step 1

Heat oil in a pan and add potatoes. Cook, turning frequently. Do not allow to brown.
Step 2

When golden, remove from pan and set aside in large bowl.
Step 3

Put onion in pan. If necessary, add a little more oil and sauté until soft. Do not brown. Remove from pan and add to potatoes.
Step 4

Combine the eggs with the salt, pepper and parsley, and pour over potato mixture. Turn gently to coat.
Step 5

Heat 2 tablespoons of oil in pan and pour in the potato mixture.
Step 6

Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges.
Step 7

Insert a knife in the middle a couple of times to let some of the egg seep down to the pan.
Step 8

When the edges are set, and the middle is still half runny, hold a plate over the top and flip pan over, then gently slide tortilla back into the pan.
Step 9

Cook for a further 1-2 minutes. Slide tortilla out onto a plate.

Recipe Notes

from Australia’s Best Recipes team

To serve, cut into wedges as a luncheon dish, or into small squares with cocktail sticks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. I use a 7 inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. You can add other ingredients to the tortilla to taste - red or green pepper, for example.