Tortilla de patatas asadas

Quick and easy Spanish omelette

Arguably one of the most famous and much-loved dishes across the whole of Spain, this tortilla (or Spanish omelette) recipe is a cinch to make and tastes divine.

Quick to rustle up from just a few, basic store cupboard ingredients, my foolproof technique will have you mastering this Spanish classic in no time at all… which means more time enjoying our mini heatwave and sharing good times with the family!

Enjoy warm with a salad and fresh bread for a summery al fresco lunch, or cook ahead for a perfect picnic - and a break from the sandwich!

Serves 4

Ingredients  

700g potatoes

1 large Spanish onion

5 eggs

70 ml extra virgin olive oil

Salt to season

Method  

1 Peel the potatoes and slice into 3mm slices. Run them under the tap for 1 minute to wash out the starch and drain. Thinly slice the onion.

2 Over an oven tray mix the potatoes, onion and extra virgin olive oil and cook them in a preheated oven at 200 degrees for about 25 minutes or until ready. Give them a stir half way through the cooking process just so the potatoes and onions cook evenly.

3 Break the eggs in a bowl, season with salt and mix with the potatoes and onion with the help of a fork. Let it soak for 5 minutes (or 30 mins if you have the time) while you heat up your non-stick pan over medium heat.

4 Drizzle the pan with a bit of olive oil, swirl it to make sure it coats all the surface of the pan. Pour the tortilla mixture inside, spread evenly and flatten with the help of a spatula. Lower the heat and let it cook for 3 minutes.

5 Place an upside down plate on top of your pan and place your hand on top making a bit pressure. Hold the handle of the pan with your other hand and flip the side of the tortilla into the plate. Place your now empty pan back on the burner, drizzle a bit more oil and slide the uncooked side of the tortilla into the pan. Let it cook for another 3 minutes or until ready for you. If you don’t enjoy eating your tortilla with a bit of a runny middle then leave it there for a few more minutes until it bounces back when you apply some pressure with your fingers.

Enjoy with a good piece of bread!

My super simple Spanish omelette