Easy Spanish Tortilla
A Spanish inspired tortilla with less fat and less mess but just as delicious.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 4 tbsp olive oil
- 2 large onions - peeled and sliced
- 3 cloves garlic - finely chopped
- 750 g Little Gem new potatoes - washed
- sprig of mint optional
- 2 pinches of sea or rock salt
- 6 eggs
- ½ tsp smoked paprika
- grinding of black pepper
Heat 3 tbsp of the olive oil in a deep sided non-stick frying pan. Add the onions and turn the heat down to low. Fry, stirring occasionally for about 30 minutes until the onions are sweet and golden. Add the garlic after the first twenty minutes. Set aside until needed.
Meanwhile place the potatoes in a large pan, cover with water and throw in the mint and a pinch of salt. Cover the pan, bring to the boil then simmer for 10-15 minutes or until the potatoes are just done. Pour into a colander and leave to drain and cool a little.
Beat the eggs in a large bowl with the remaining salt, paprika and black pepper. Stir in the onions.
Slice the potatoes thickly.
Place the remaining tbsp of oil into the frying pan and heat it. Layer a third of the potatoes over the bottom of the pan. Cover with a third of the egg mixture and repeat the process twice more. Cook the tortilla over a medium heat for about 5 minutes or until the top is nearly set. Either invert the tortilla onto a plate and slide back into the pan to cook the other side or place under a grill for 3 minutes or so. The eggs need to be just set rather than rock solid.
Turn out onto a plate and leave to cool a little before cutting into wedges and serving with a crisp green salad.
Best served at room temperature. Can be made the day before and kept in the fridge until an hour before serving.