Light Bites
Spanish
SpanishSpanish Omelette
The classic tortilla espanola of potato, onion and egg. Basic is a quick everyday version; Better confits the potatoes in olive oil for a richer set; Ultimate adds slow-cooked caramelised onions and free-range eggs for a luxuriously soft, jammy centre.
Vegetarian
Gluten-free
Nut-free
Budget version
Quick weeknight tortilla with potato, onion and value eggs.
Per serving£0.65
Total cost£2.60
Time35 min
Ingredients for 4
- 500 g potatoes , peeled and thinly sliced
- 1 onion , thinly sliced
- 6 eggs , beaten
- 4 tbsp vegetable oil
- salt and pepper , to taste
Method
- Heat the oil in a frying pan and fry the potatoes and onion over a medium heat for about 15 minutes until soft, stirring often.
- Lift the potatoes and onion out with a slotted spoon and stir into the beaten eggs, then season well.
- Pour off most of the oil, return the pan to a low heat and tip in the egg mixture.
- Cook gently for 5 minutes, then slide onto a plate, flip back into the pan and cook another 3 minutes until just set. Cut into wedges to serve.
Equipment
The three ways, side by side
Budget
Quick weeknight tortilla with potato, onion and value eggs.
Better
Potatoes gently confited in olive oil for a creamier, restaurant-style set.
Ultimate
Slow caramelised onions, confit potatoes and free-range eggs for a jammy, barely-set tortilla.
