Spanish tortilla

Spanish tortilla

By
From
At Home with Ben
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/2 cup olive oil
3 onions, sliced
1 garlic clove, chopped
4 waxy potatoes, par-boiled, peeled and diced
6 eggs
salt
freshly ground black pepper

Method

  1. Preheat the oven to 180°C.
  2. Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the onion and garlic and slowly fry for 10 minutes, until golden and soft. Remove from the pan and set aside.
  3. Heat 2 tablespoons of olive oil in the frying pan. When hot, fry the potatoes until golden and crispy. Drain and combine with the onions.
  4. Whisk the eggs, then mix them into the onion and potato mixture. Season with salt and pepper.
  5. Heat the remaining olive oil in a 25 cm non-stick ovenproof frying pan over medium heat. When hot, pour in the tortilla mixture. Place the pan in the preheated oven and cook the tortilla for 10–15 minutes, or until firm.
  6. Remove from the oven and turn out onto a plate. Allow the tortilla to cool before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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