Spanish Potato Tortilla
Potatoes and onions cooked in olive oil, then combined with beaten eggs and pan-fried until set, flipped, and cooked through.
- 400 g medium potatoes
- 6 whole large eggs
- 60 ml olive oil
- 1 medium white onion
- 1 tsp salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and slice potatoes into 3mm thick rounds. Slice onion thinly.
- Step 2
Heat 40ml olive oil in frying pan over medium heat. Add potatoes and onion with salt.
- Step 3
Cook for 12-15 minutes, stirring occasionally, until potatoes are tender but not browned.
- Step 4
Beat eggs in large bowl with pepper. Drain potato mixture and add to eggs, mix gently.
- Step 5
Heat remaining oil in same pan over medium-low heat. Pour in egg mixture.
- Step 6
Cook for 8-10 minutes until bottom is set. Place plate over pan and flip tortilla.
- Step 7
Slide back into pan and cook 3-4 minutes more. Serve warm or at room temperature.
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