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Tortilla Espanola

by Becca Pusey
Tortilla Espanola

Tortilla Espanola

PT35M

Why not try?

Potatoes are often ignored because they're fairly ordinary and everyday. In fact, far from being something to ignore, they're actually one of my favourite vegetables. I could quite happily eat potatoes with my dinner every single day - they're so versatile that I'd never get bored of them!

So, to celebrate this humble vegetable, I thought I'd create a dish that allows the focus to remain on the potatoes - a tortilla Española (otherwise known as a Spanish omelette). Although the name makes it sound like a bread product, a tortilla Española is actually a thick frittata that's simply packed with potatoes and onions.

It may not sound too exciting, but the flavours you get from slowly cooking the onions and garlic in olive oil are absolutely delicious - and the fact that this dish has existed for hundreds of years demonstrates how incredible it is! Typically the potatoes and onions are fried together in a large amount of olive oil, but in an attempt to make my version a little healthier, I boiled my potatoes and cooked just the onions and garlic in a couple of tablespoons of oil. It didn't make it any less tasty! I also left the skins on the potatoes - without making the dish any less attractive, it's an easy way to add more nutrients.

This dish is great served hot or cold - have a big slice as part of your main evening meal, or cut it into squares to serve cold at lunchtime. Either way, it'll be gone in no time.

1
Add the sliced potatoes to a large pan of water and give them a good stir to ensure all of the slices are separated. Bring to a simmer and cook for 5-10 minutes, until they are soft but not falling apart
2
Meanwhile, choose an oven-proof frying pan that’s a suitable size - it should just about fit the sliced potatoes. Add 2 tbsp of the olive oil and cook the onions and garlic over a medium heat for 5 minutes, until soft but not coloured
3
When the potatoes are fairly soft, drain and set aside to cool for a few minutes. Set aside the onions separately
4
Lightly beat the eggs in a large bowl. Once the potatoes and onions have cooled a little, add them to the bowl and season generously. Mix well
5
Add 1 tbsp of olive oil to the frying pan and pour in the tortilla mixture. Spread out the potato slices until the top of the tortilla is fairly flat. Cook over a low heat for a few minutes, then move the pan under a medium grill to cook for a few more minutes
6
Alternate between the hob and grill a couple of times until the tortilla is cooked through and golden on the top and bottom. Leave to cool, either for a few minutes or completely, before turning out onto a board and slicing
Leave to cook before turning out onto a board and slicing
 

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