lunch · vegetarian · dairy-free
Spanish potato tortilla
A thick, tender omelet of slow-cooked potato and onion, set in a skillet and cut into wedges.
- Time
- 40min
- Steps
- 6
Ingredients
Tick what you already have.
Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Slice the potatoes and onion thinly.
-
2
Cook them gently in the olive oil, turning often, until tender.
-
3
Beat the eggs with the fine salt and fold in the potatoes and onion.
-
4
Return the mixture to the skillet and cook over low heat until the edges are set.
-
5
Finish under the broiler in an ovenproof skillet until the center reaches 71°C (160°F).
-
6
Let it rest for a few minutes before slicing.
