Tapas! Spanish Tortilla

Another one of the dishes from tapas night was a Spanish tortilla. It was actually only recently that I found out that the 'tortilla' is any omelette in Spain. I'm not sure about anyone else, but I always thought it was specifically the famous potato one! So in theory this is a 'potato tortilla' but I think we all know what I mean.

This is a great recipe for a dish that could be a served as a lovely lunch with salad, or as part of a tapas collection of food, or could be wrapped up and taken on a picnic (which we often do!). Simple, but delicious. Apologies to any Spaniards reading this who have their own recipe of maybe more eggs, or chopped potato etc. There are many ways to make this - but this is one that I do.

For this I use a small frying pan which is 19cm (7.5 inches). Of you only have a large pan I would double up on the ingredients, but if you can get a small pan it makes a perfect sized tortilla.

Ingredients:

4 potatoes, peeled and thinly sliced
1/2 onion, peeled and thinly sliced
2 tbsp. oil
5 eggs
salt & pepper

Method:

Heat the oil in the pan and add the onion and potatoes. Cook on a low heat for about 20 minutes, moving them around the pan until the potatoes are soft but not brown. Try to keep the potato slices in one piece - some will break but try to keep to a minimum by being gentle.

In a large bowl, whisk the eggs and season with a little salt & pepper. Add the cooked potatoes and onions to the eggs and stir gently. Clean the pan and add another tbsp. oil in to heat. Put the egg and potato mix back into the pan. Cook for about 6-7 minutes until the bottom is set and browned. Then you put a plate over the top of the pan and invert, so that the tortilla is on the plate, browned side up. Slide the tortilla back into the pan to cook the other side, adding a little bit more oil if needed. Push the sides under neatly. Cook the other side for a further 6 minutes and put onto a board to cool. Serve warm or room temperature in thick wedges with salad on the side.