Vegetarian mains
Tortilla
This can be served warm or cold. Make sure the heat of the oil is kept as low as possible.
Ingredients
- 500-600ml olive oil
- 800g potatoes, peeled and sliced into thin discs, about 3-4 mm thick
- 3 small onions, thinly sliced
- 6 eggs
- salt and pepper
Method
-
Step 1
Gently heat the oil in a large, deep heavy-based frying pan.
-
Step 2
Add the potatoes and onions and simmer on the very lowest heat, without letting the bottom catch, until just cooked through; this will take about 25-30 minutes, sometimes longer, depending on the thickness of the potatoes.
-
Step 3
Keep testing them with a knife and gently pull them from top to bottom every 10 minutes to help them cook evenly. Weighing the potatoes down with a plate helps too.
-
Step 4
Drain the onions and potatoes over a large bowl, keeping the oil, and leave them to cool slightly.
-
Step 5
Beat the eggs in a large bowl and season well with salt and pepper.
-
Step 6
In the same frying pan, gently heat a couple of tablespoons of the reserved oil, add the potatoes and onions and pour the eggs over the top.
-
Step 7
Cook very gently for about 10 minutes until the bottom is cooked through but the top is still a bit runny.
-
Step 8
Place the tortilla under the grill on a low to medium heat or in the oven if your pan is ovenproof, to finish cooking the top. Leave to cool slightly then cut into wedges to serve.
