Spanish Tortilla
Cooking Time: 45 minutes
Serves: 4
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1 Peel, and then slice the potatoes as thinly as you can. Use a food processor with a suitable attachment if you can. Aim for slices 1 to 2 mm thick. Finely dice the onion.

2 Heat the oil in a large frying pan. Add the onions and potato slices to the pan. Try to separate the potato slices from each other. Sprinkle liberally with salt, and stir well. Fry the potatoes until they have softened, stirring occasionally to try avoid them being browned. This should take 10-15 minutes.

3 Drain the oil from the potatoes and onions and discard. Whisk the eggs lightly in a large bowl and add a little salt. Mix the potatoes and onions into the eggs, and then put the mixture back into the pan.

4 Fry on low heat for about 5 minutes, then turn the whole lot over. You can do this by sliding the tortilla onto a lid, and then flipping it over back into the pan. Fry for another five minutes or so until the egg is cooked through.

You can add bacon, by frying it first before adding the potatoes and onions.
This recipe was shown to us by Patricia Wuethrich.

Recipe Ingredients
6 Eggs
1 Onion
6 tablespoons Vegetable Oil
1.25kg Potatoes

Spanish Tortilla

See Also: Book Reviews
  Tapas : The Little Dishes of Spain by Penelope Casas
  The Basque Table by Teresa Barrenechea
  Moro: the Cookbook by Sam Clark

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