The Spanish potato omelette is known in Spain as "tortilla". It can be served by itself as a snack with a cocktail, or warm with a salad for dinner. It is one of the Spanish classics. It is a healthy, delicious, cheap and easy recipe to prepare.
- 300 ml olive oil
- 4 potatoes, peeled, cut into slices
- 1–2 medium-size onions, finely sliced
- 4 eggs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat up the olive oil in a pan.
Place the potatoes and onions in the hot oil and cook for about 20 minutes.
Drain the excess oil and allow to cool.
Add the eggs to the potato and onion and combine. Season with salt.
Place back in the hot pan and cook until golden brown on one side.
Slide the tortilla back into the pan to cook the other side, until golden.