Potato Tortilla

Starter

My grandmother learnt this recipe from her workplace and every Sunday we would prepare the traditional potato tortilla together as a family, making it very special to me.

Serving size

4

Difficulty

Medium

Cooking Time

45 min

Intensity

Mild

Allergens

Dairy, Eggs

Ingredients

— 500g potatoes — 1 large brown onion — 1 tbsp of olive oil — 7 large eggs — 2 tomatoes — 2 tbsp of butter

Method

1. In a large non-stick frying pan, cook the onions in the oil and butter for 15 minutes until soft but not brown.

2. Meanwhile, peel the tomatoes by scoring the skins with a cross, and add them to a bowl of boiled water.

3. Peel the potatoes and dice finely into small cubes.

4. Beat 7 large eggs in a bowl and set aside.

5. Drain the water from the tomatoes and leave them to cool down for about 2-3 minutes so that the skin peels away easily. You can then grate them coarsely.

6. Add the diced potatoes to a pan along with the grated onions and tomatoes (leaving a small amount for the end) and cover. Cook for 1520 minutes. Stir occasionally and when the potatoes are soft and onions are shiny, add 2 crushed garlic cloves, followed by the beaten eggs. 7. Put the lid back on the pan and leave the tortilla to cook gently. After 20 minutes, the edges and base should be golden, the top set but the middle still a little wobbly.

8. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking.

9. To accompany the tortilla, take slices of a warmed baguette, then poke with a fork and rub the remaining garlic on, pile on the grated tomatoes, season with sea salt and a drizzle of olive oil.