Spanish Tortilla
The perfect main meal, supper, and lunchbox dish.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 white onion, chopped
200ml olive oil (not extra virgin, it's a waste)
6 medium waxy potatoes (roosters are a good variety), chopped
6 medium eggs
Salt & Pepper
Equipment:
Chopping board
Sharp Knife
Ovenproof frying pan (watch your handles!)
Large slotted spoon
Vegetable peeler
Large Pyrex (or similar heatproof) bowl
Small heatproof bowl
Method
Pour all the olive oil into the frying pan and place the pan on a low-medium heat. Add the onion and gently fry. Do not let it get any colour. This stage will take about 5 minutes. If you see the onion colouring at all, lower the heat a little. The oil should bubble gently.
Once the onions are soft, strain the onions from the oil into a large bowl and set to one side. Add the chopped potatoes to the oil. Gently fry the potatoes in the same way, do not let them colour at all, this will take about 10 minutes.
Once the potatoes are soft, remove them from the oil using the slotted spoon and put them into the bowl with the onions. Crack the 4 eggs directly on top of the hot onions and potatoes.
Stir loosely, don't worry if you don't combine the whites with the yolks, just make sure that the egg coats every piece of onion and potato. Season well with salt and pepper.
Pour 3/4 of the remaining oil in the pan into your heatproof bowl and leave to one side to cool to use another time.
Pour the egg mixture back into the pan on a low heat and cook gently for 7 minutes, until you see the egg mixture is beginning to cook through.
Then, put your grill on medium and put the frying pan under the grill until the omelette is brown on top.
Set your omelette to one side to cool completely before serving with a fresh salad.
Food Waste Tip: This recipe uses quite a bit of olive oil but you don’t actually eat it, strain the oil once cool through a muslin cloth into a bottle with a lid for using another day.
