Spanish Tortilla
Serves:
4
Difficulty:
Medium
Ready in:
40 minutes
- 8 medium eggs
- 2 medium onions, peeled and finely sliced
- 1 tbsp olive or rapeseed oil
- 2 tsp freshly ground black pepper
- 600g large potatoes (recommend maris piper), skin kept on
- 1 small bunch of flat leaf parsley, leaves finely chopped
- Whisk the eggs and season with freshly ground black pepper. Finely slice the potatoes keeping the nutrient dense skin on!
- Place a suitably sized saucepan over a low-medium heat and add the oil. Add the potatoes and onions to the pan. Cover tightly with a lid and gently sweat, stirring occasionally until tender (10-15 minutes). Remove from the heat and allow to cool. Fold through the parsley.
- Line a frying pan with parchment paper and place over a low heat. Add the potato and onion mixture, followed by the eggs. Gentle fold through, evenly distributing throughout.
- Allow to cook gently for approximately 10 minutes until set around the sides.
- Place the pan under a preheated grill and cook until set. Remove and allow to rest for 5 minutes.
Chefs Tips
Potato skins are rich in fibre as well as vitamin C - keeping these on can help to boost the texture and nutrient content of any dish.
