Classic Tortilla

 

Makes 1 20cm tortilla

 

Ingredients

3-4 large floury potatoes such as Maris Piper or King Edward

½ onion

350ml of light olive oil 

5 large eggs

Salt to taste

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You will also need

Mandolin (optional)

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Method

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1. Peel and thinly slice the onion, reserve. 

2. Using a mandolin (or a knife) peel and thinly slice the potatoes. Wash them under cold water and pat them dry with some kitchen paper. 

3. In a large frying pan, heat the olive oil. 

4. Once hot, add the potatoes and cook them gently over low heat until slightly golden. Whilst cooking turn them gently in order to cook evenly. 

5. Once the potatoes are nearly ready, add the onion. It should only take 3-4 minutes to colour.

6. Using a slotted spoon, remove the potatoes and onion and place them on a plate with kitchen roll. This will remove the excess olive oil. 

7. In a bowl, whisk the eggs and a good pinch of salt. Add the potatoes and onion and mix well. 

8. Place a small non-stick frying pan over medium heat. Add the egg and potato mixture and allow to cook for 4-5 minutes. Using a spatula, make sure the edges are not sticking. 

9. Place a large plate over the pan and flip the tortilla. Carefully slide the uncooked side back into the pan and cook for a further 2-3 minutes (you can cook for longer if you don’t like the egg to be very runny). 

10. Once ready, flip again onto a clean plate. Sprinkle with some sea salt flakes and serve. 

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Note: This recipe is for a 20cm frying pan. Adjust quantities for larger pans, more or less 1.5 eggs per potato.

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