Spanish Tortilla

• porsi: Serves 4-6

Petunjuk

Heat 5 tbsp olive oil in a large non-stick pan over a low heat. Cook 1 sliced onion slowly for 10-12 minutes until soft but not brown. Season with salt and pepper. Add 400g peeled, quartered and finely sliced potatoes, cover the pan and cook for a further 15-20 minutes, stirring occasionally. In a jug, beat 8 eggs together with a pinch of salt and pepper. When the potatoes are soft, pour in the beaten eggs. Put the lid back on the pan and leave the tortilla to cook gently for 20 minutes until the top is set but the middle is still a little wobbly. Carefully slide the tortilla onto a plate. Put another plate on top and swiftly turn the whole thing over, then slide the tortilla back into the pan. Cook the other side for 5-6 minutes or until cooked to your liking. Transfer to a board and allow to rest for five minutes, then slice into wedges and scatter with chopped parsley to serve. Spanish tortillas are delicious either warm or at room temperature making leftovers perfect for next day's breakfast or lunch.