Tortilla de patata

This is a contribution from Laura Perez all the way from Madrid, if she doesn’t know how to make Tortilla de Patata, who does.

Ingredients

 
• 500g new potatoes

 
• 1 onion, preferably white

 
• 150ml extra-virgin olive oil

 
• 5 eggs

  tortilla-de-patata

 

Method

 
1. Scrape the potatoes. Cut them into thin slices. Chop the onion.

 
2. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

 
3. Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

 
4. When almost set, invert on a plate and slide back into the pan and cook a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

  tortilla-de-patata