Potato tortilla

Ingredients

450g small waxy potatoes, peeled
1 onion
vegetable oil
4 large eggs
salt and ground black pepper
fresh flat leaf parsley or tomato wedges, to garnish

Using a sharp knife, cut the potatoes into thin slices and slice the onion into thin rings. Heat 2 tbsp of the oil in a frying pan.

Add the potatoes and the onions to the pan and cook over a low heat for 20 minutes, or until the potato slices are just tender. Remove from the heat.

In a large bowl, beat together the eggs with a little salt and pepper. Stir in the cooked potatoes and onion.



Clean the frying pan with kitchen paper then heat the remaining oil and pour in the potato mixture. Cook very gently for 5-8 minutes until set underneath. During cooking, lift the edges of the tortilla with a spatula, and allow any uncooked egg to run underneath. Shake the pan from side to side, to prevent sticking.

Place a large heatproof plate upside down over the pan, invert the tortilla on to the plate and then slide it back into the pan. Cook for 2-3 minutes more, until the underside of the tortilla is golden brown.


Serve, garnished with fresh flat leaf parsley or tomato wedges.