Tortilla Espanola

Spanish · 20 min · vegetarian, gluten-free, dairy-free, low-carb

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Ingredients

• 6 large eggs
• 500 g waxy potatoes
• 1 medium yellow onion
• 250 ml for frying extra virgin olive oil
• 1 tsp fine sea salt
• 1 tbsp chopped flat-leaf parsley

Method

1. Peel potatoes and slice 3 mm thick; slice the onion thinly.
2. Heat olive oil in a nonstick pan over medium-low and gently poach potatoes and onion for 12 minutes until soft but not browned, then drain, reserving 2 tbsp oil.
3. Beat the eggs with the salt in a bowl, fold in the drained potatoes and onion, and rest 2 minutes.
4. Heat 2 tbsp reserved oil in a 24 cm pan over medium heat, pour in the mixture, and cook 4 minutes until the edges set.
5. Cover with a plate, flip the tortilla, slide it back in, and cook 3 more minutes for a slightly juicy centre.
6. Rest 3 minutes and cut into wedges.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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