Tortilla Española
Tortilla Española
Serves 4-6
Accompany with a salad of lettuce, tomato and cucumber, dressed with olive oil, wine vinegar and salt.
*
6 medium potatoes
1 onion
olive oil
6 eggs
salt
First
Peel and dice potatoes. Skin and chop onion finely, and you can also add chopped
parsley.
Second
Put oil to heat. Fry potatoes and onion gently in the oil. The vegetables
should soften and cook through but not take colour. Transfer vegetables to
a sieve over a bowl and cool.
Third
Beat the eggs lightly with salt and add to cooled potato mixture. Pour most
of the oil out of the pan, leaving abt a tbs or two, heat it up again and
tip in the egg mixture. Fry gently, lifting to let the raw egg run underneath,
until it begins to look set. The heat should be low. When it looks firm, slide
it out onto a plate and invert it back into the pan – a little more
oil may be necessary to cook the other side. Remove to a plate and pat with
kitchen paper to remove oil.