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PrintPOTATO TORTILLA
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a sturdy, 9 inch, heavy-based frying pan with deep sides.
- Tip in the onion and potatoes and season with plenty of salt and pepper.
- Reduce the heat to its lowest setting and cook gently, turning frequently so the vegetables cook evenly, for 20-25 minutes.
- Thoroughly beat the eggs in a bowl with a little more salt and pepper. Drain the potatoes and onions, reserving the oil.
- Wipe out the pan and heat 3 tablespoons of the reserved oil.
- Tip in the vegetables and spread them out into an even layer.
- Pour over the egg mixture, reduce the heat to its lowest setting and cook gently for about 10 minutes until the tortilla is still a little soft in the centre.
- Position a large plate over the pan and quickly invert the tortilla on to it.
- Carefully slide it back into the pan and cook for a further couple of minutes to set the base.
- Slide on to a serving plate and serve warm or cold.
INGREDIENTS
- 200 ml light Cooking oil
- 2 onion, chopped
- 1 kg medium waxy potatoes, thinly sliced
- 10 free-range, organic eggs
- Salt and pepper
3 comments for “Potato Tortilla”
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