Tortilla Espanola

Serves 6
Ingredients

enough olive oil to shallow fry
1 kilo of potatoes, peeled and sliced 1/8 inch thick
1 white onion thinly sliced
5 eggs
Salt to taste

Method

1. Heat oil in a 12 inch non stick pan on high until hot. Place potatoes in layers, then place onions over potatoes and sprinkle with salt
    
2. Reduce heat to medium, cook for 20 minutes turning vegetables occasionally until tender. Remove from pan and drain excess oil, from mixture.
    
3. Whisk eggs in a large bowl, add potato mixture and mix gently.
    
4. Heat 1 tablespoon of oil in pan on a high heat, pour mixture in and spread evenly
    
5. Reduce heat to medium. Cook for 3-4 minutes until eggs are almost set on the top and lightly browned on the bottom.
    
6. Place a rimless plate over pan and invert omelette onto plate. Slide omelette back into pan. Cook for a couple of minutes until eggs are completely cooked.
    
7. Turn onto serving plate. Cool room temperature, cut into wedges and serve.

Recipe courtesy of La Rioja, Altrincham.