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
Better version
Potatoes gently confited in olive oil for a creamier, restaurant-style set.
Per serving£1.30
Total cost£5.20
Time50 min
Ingredients for 4
- 600 g waxy potatoes , peeled and sliced 3mm thick
- 2 onions , thinly sliced
- 6 eggs , beaten
- 200 ml olive oil , for confiting
- 1 clove garlic , crushed
- 1 handful flat-leaf parsley , chopped
- sea salt , to taste
Method
- Heat the olive oil in a deep frying pan over a low heat, then add the potatoes and onions so they are just submerged.
- Confit gently for 20 to 25 minutes until meltingly soft but not coloured, then drain well, reserving the oil.
- Stir the warm potatoes, onions, garlic and parsley into the beaten eggs, season with sea salt and rest for 5 minutes.
- Wipe the pan, add a tablespoon of the reserved oil and heat to medium. Pour in the mixture and cook for 4 to 5 minutes.
- Flip with the help of a plate and cook the second side for 3 to 4 minutes, keeping the centre slightly soft.
- Rest for a couple of minutes before slicing.
Equipment
- deep frying pan
- sieve
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.
