Slow-Cooked Potato and Onion Tortilla
Potatoes and onions cooked gently in olive oil, then set in egg into a thick, tender omelette. Good warm or at room temperature.
Ingredients
- Waxy potatoes600 g
- Onion1 pc
- Olive oil200 ml
- Eggs6 pc
- Flat-leaf parsley1/4 bunch
Method
- 01
Peel and thinly slice the potatoes and onion. Heat the oil in a 24cm non-stick frying pan over medium-low heat, add the potatoes and onion with a good pinch of salt and cook gently for 25 minutes, turning now and then, until tender but not browned.
- 02
Drain through a sieve set over a bowl to save the oil. Beat the eggs in a large bowl, stir in the warm potatoes and onion and leave for 10 minutes so they soak up the egg.
- 03
Heat 2 tbsp of the saved oil in the pan over medium heat, pour in the mixture and cook for 6 minutes, shaking the pan and tucking in the edges, until the base is set and golden.
- 04
Put a large plate over the pan, flip the tortilla onto it, then slide it back in and cook for 4 minutes more for a slightly soft centre, or a few minutes longer if you like it firm.
- 05
Rest for 5 minutes, scatter with chopped parsley and cut into wedges.
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