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
Ultimate version
Slow caramelised onions, confit potatoes and free-range eggs for a jammy, barely-set tortilla.
Per serving£2.35
Total cost£9.40
Time1 hr 20 min
Ingredients for 4
- Tortilla
- 600 g Maris Piper potatoes , peeled and sliced 3mm thick
- 8 free-range eggs , beaten
- 250 ml extra virgin olive oil , for confiting
- 1 pinch smoked sea salt
- Caramelised onions
- 3 large onions , thinly sliced
- 30 g butter
- 1 tsp sherry vinegar
- 1 tbsp chives , snipped, to serve
Method
- Melt the butter in a wide pan and cook the onions very slowly over a low heat for 30 to 40 minutes until deep golden and jammy, finishing with the sherry vinegar.
- Meanwhile, heat the olive oil in a deep pan and confit the potatoes over a low heat for 20 minutes until tender, then drain well, reserving the oil.
- Fold the warm potatoes and half the caramelised onions into the beaten eggs, season with smoked sea salt and rest for 10 minutes.
- Heat a tablespoon of the reserved oil in a 24cm non-stick pan to medium, pour in the mixture and cook for 4 minutes, swirling, until the edges set.
- Flip onto a plate and slide back into the pan, then cook for just 2 to 3 minutes so the centre stays soft and almost runny.
- Slide onto a board, top with the remaining onions and the chives, and rest for 5 minutes before cutting into thick wedges.
Equipment
- wide frying pan
- 24cm non-stick 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.
