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Easy tortilla
- Published: 31 Jul 13
- Updated: 18 Mar 24
Chef Omar Allibhoy shares his recipe for the perfect potato tortilla. Learn how to make this classic Spanish dish with our easy guide.
![Easy tortilla](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/320448-1-eng-GB_4357.jpg)
Mastered this classic recipe? Next time, try adding some green veg – check out our spinach and onion tortilla for inspiration.
Ingredients
- 3 large Maris Piper potatoes
- Extra virgin olive oil
- 1 Spanish onion, though a yellow onion is fine
- 2 tbsps butter
- 12 medium eggs
- Salt, to taste
Method
- Thinly slice the potatoes with a mandoline or a very sharp knife. Fry them in the oil until golden and crispy all over. Set aside.
- Caramelise the onion in the butter until very dark brown. Add a little water to deglaze any burnt parts when overly brown.
- Mix the eggs with the caramelised onion and the crisped potatoes, season to taste with salt and leave it to rest in the fridge for an hour.
- Meanwhile, heat a non-stick frying pan to a medium/hot heat, add a splash of the olive oil and pour in the egg and potato mixture. After two minutes turn over the omelette using a plate larger than the pan. Repeat this process after two minutes and again until the omelettes are nicely browned. The centre of the omelette should retain runny consistency.
- Recipe from August 2013 Issue
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Tried this with asparagus and parsley – it was fabulous!