Tortilla Española with Tomato Salad

A thick potato and onion omelet cooked slowly in olive oil, served in wedges with a simple tomato salad.

Ingredients

For 4 servings.

• 1/3 cup olive oil
• 1 1/2 lb potatoes, thinly sliced
• 1 onion, thinly sliced
• 8 large eggs
• 1 tsp salt
• 4 tomatoes
• 1 tbsp sherry vinegar
• 1/2 red onion, thinly sliced
• 1 tbsp chopped parsley (optional topping)

Method

1. Cook the potatoes and onion gently in the oil in a 10-inch nonstick pan, covered, for 15–20 minutes, until soft but not browned. Drain, keeping the oil.
2. Beat the eggs with the salt, fold in the potatoes and onion and leave for 5 minutes.
3. Heat 1 tbsp of the oil in the pan, pour in the mixture and cook over medium-low heat for 6–8 minutes, until set at the edges.
4. Turn it out onto a plate, slide it back in and cook the other side for 3–4 minutes.
5. Slice the tomatoes, dress them with the vinegar, red onion and a spoonful of the oil, and serve with wedges of tortilla.

Diets and allergens

Nutrition per serving

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