Tortilla of Potato and Onion
This dish takes a little bit of time to do it correctly, and there are no shortcuts. The onions and potatoes must be softened slowly in olive oil for 20 minutes… and yes, you do have to use that much olive oil. It may seem ludicrous to use that amount of oil but most of it will be strained off and tastes so deliciously of sweet onions and potatoes, that I use it to fry other vegetable dishes afterwards
- 250 ml Olive Oil
- 4-5 large Potatoes scrubbed, sliced thinly
- 2-3 large Onions thinly sliced
- 6 large Eggs
- salt and pepper
Heat the oil over medium-low heat in a large frying pan and carefully add the potato and onion slices, layering and stirring as you go. Fry gently, lifting and turning regularly, until the potatoes are cooked but not browned (about 20 minutes).
In a large bowl, whisk the eggs with a fork and season. With a slotted spoon transfer the potato and onion mixture to the eggs and gently mix. Meanwhile pour off the remaining olive oil in a jug and set aside.
Wipe the pan clean and heat 2 tbsp of the oil until very hot. Now add the potato/onion/egg mixture in one go and spread it out quickly, flattening the top and pressing down firmly.
Lower the heat and continue to cook very slowly for at least 10-15 minutes. Check whether the bottom has browned when it has, place the pan briefly underneath a hot grill to set the surface of the omelette (4 minutes or so).
Now invert a plate on the pan and flip over the omelette. Add another tablespoon of the leftover oil to the frying pan, then slide the omelette back onto the pan top-side-down, to cook the other side. Gently fry the other side until it too has browned and turn the omelette out onto a serving platter. Serve cut in wedges at room temperature.