- August 2013
- Serves 4
- Ready in 25 min
A recipe by chef Omar Allibhoy. A classic Spanish side dish, tortilla are surprisingly simple to make – and once you know how, you’ll make them again and again.
- Vegetarian recipes
PER SERVING 391kcals, 25.1g fat ?(5.6g saturated), 20.4g protein, 22.3g carbs (2.4g sugars), 0.5g salt, 2.6g fibre
- 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
- 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.
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