Spanish Tortilla

Name: Spanish Tortilla
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium, sliced thin (600g) Potatoes; 6 eggs (300g) Eggs; 1 large, sliced (200g) Onion; 1/2 cup (100g) Olive Oil; a small handful (8g) Parsley

Recipes · Lunch · Recipe, Typed Supps

Potato and egg, cooked slowly in far more oil than you are comfortable with, and worth every drop.

Allergens and patterns

Contains eggs. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

4 medium, sliced thin (600g) Potatoes — Poached gently in oil rather than fried — they should end up soft and barely coloured, not crisp.
6 eggs (300g) Eggs — Beaten and then left to sit with the cooked potato for ten minutes, which is the step that makes the texture custardy rather than rubbery.
1 large, sliced (200g) Onion — The subject of a genuine national argument in Spain. It is better with.
1/2 cup (100g) Olive Oil — Most of it is drained off and can be reused. It is a cooking medium here, not an ingredient you eat all of.
a small handful (8g) Parsley — Optional, and over the top only.

Nutrition per serving

Calories: 497.3 kcal
Protein: 16.1g
Carbohydrate: 33.8g
of which sugars: 3.7g
Fat: 31.7g
of which saturated: 5.6g
Fibre: 6.1g
Sodium: 130mg

Method

Cook the sliced potato and onion gently in the oil over low heat for about 20 minutes, until soft but pale. Drain, keeping the oil.
Beat the eggs with salt, stir the potato in, and leave it 10 minutes.
Pour into a smaller pan with a spoon of the reserved oil and cook on low for 8 minutes.
Invert onto a plate, slide it back in, and cook another 4. The middle should still be slightly loose.