Spanish Tortilla (Tortilla Española)
| 600 | g | Potatoes |
| 150 | ml | Olive oil |
| 6 | Eggs | |
| 1 | Onion | |
| 1 | tsp | Salt |
Method
Thinly slice potatoes and onion. Fry in olive oil until soft and golden. Beat eggs with salt, mix in cooled potato-onion mixture. Heat oil in a pan, pour in mixture, cook on low until set on bottom, flip (or finish under grill) until firm. Cool slightly, slice into wedges.
Story
Thick potato and egg omelette, served at room temperature — a filling, crowd-pleasing bar classic that holds well all night.