Spanish side
Spanish tortilla
4 side portions from one 20 cm tortilla.
Clear and checked
Method
- 01
Prepare the ingredients
13 minHands-onPeel and thinly slice the potatoes and onion and prepare the egg mixture ingredients.
- 02
Heat and add
3 minHands-onHeat the oil in a 20 cm nonstick frying pan over medium-low heat. Add the potatoes and onion.
- 03
Cook gently
25 minHands-onCook for 20 to 25 minutes, turning carefully, until soft without much browning.
- 04
Drain
2 minHands-onDrain through a sieve over a heatproof bowl, reserving the oil.
- 05
Cool
5 minHands-off · check as directedLeave the potatoes to cool for 5 minutes.
- 06
Mix with eggs
3 minHands-onBeat the eggs with salt and pepper and fold in the potatoes and onion.
- 07
Set the underside
8 minHands-onReturn a little reserved oil to the pan, add the mixture and cook on low heat for 6 to 8 minutes until the underside is set and the top mostly thickened.
- 08
Turn and finish
6 minHands-onSlide a plate over the pan, hold both firmly and invert. Slide the tortilla back into the pan and cook for 4 to 6 minutes until the egg is set throughout.
- 09
Transfer
1 minHands-onTransfer to a serving plate.
- 10
Rest
10 minHands-off · check as directedRest for 10 minutes.
- 11
Cut
1 minHands-onCut into equal wedges and serve warm, or at room temperature shortly after cooking.
Equipment check
1 items required
- Hob and suitable pan
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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