This deep-set omelette with sliced potatoes and onions is the best-known Spanish tortilla makes a deliciously simple meal when served with a leafy salad and crusty bread. Tortilla often made with a variety of ingredients – chopped red or yellow (bell) peppers, cooked peas, corn, or grated Cheddar or Gruyere cheese can all be added to the mixture in step 2, if you like.
Serves four to six
800g/1.75lb medium potatoes
100ml/3.5fl oz/scant 0.5 cup extra virgin olive oil
2 onions, thinly sliced
1. Thinly slice the potatoes. Heat 75ml/5 tbsp of the oil in a frying pan and cook the potatoes, turning frequently, for 10 minutes. Add the onions and seasoning, and continue to cook gently for a further 10 minutes, until the vegetables are tender.
2. Meanwhile, beat the eggs in a large bowl with a little seasoning. Tip the potatoes and onions into the eggs and mix gently. Leave to stand for 10 minutes.
3. Wipe out the pan with kitchen paper and heat the remaining oil in it. Pour the egg mixture into the pan and spread it out in an even layer, cover and cook over a very gentle heat for 20 minutes, until the eggs are just set. Serve cut into wedges.