Tortilla Espanola: Spanish Omelette

A dish from Spanısh cuisine famous for its tapas.

Ingredients

• 2 large potatoes (peeled; thinly sliced)
• 1 onion (peeled; finely chopped)
• 4 tablespoon olive oil
• 2 large eggs
• a pinch of salt
• blackpepper

Instructions:

1. Heat olive oil in a frying pan. Add the potato and fry on medium heat until patates get opaque. Add the onion. When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion, drain the excess olive oil and return to the pan.
2. Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt and blackpepper.
3. Add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
4. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
5. As the egg starts setting, place a large plate over the pan, flip the tortilla over onto the plate and slide back into the pan to cook the underside. Keep shaking the pan lightly so the tortilla does not stick to the bottom.
6. Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices. Once it feels firm on the edges and soft in the middle then slide the tortilla back onto the plate.

Tags: omelette, vegetarian, egg