Spanish tortilla

Name: Spanish tortilla
Yield: 6
Cuisine: spanish
Ingredients: 300 g waxy potatoes; 1 onion; olive oil; 5 large free-range eggs

A Spanish classic

“This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting! ”

Serves 6

DifficultySuper easy

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Nutrition per serving

Calories 458 23%
Fat 26.1g 37%
Saturates 5.5g 28%
Sugars 6.9g 8%
Salt 0.8g 13%
Protein 21.7g 43%
Carbs 36.6g 14%
Fibre 5g -

Of an adult's reference intake

Jamie Magazine

By Anna Jones

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Ingredients

300 g waxy potatoes
1 onion
olive oil
5 large free-range eggs

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Anna Jones

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Method

Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.

Jamie Magazine

By Anna Jones