Recipes › Breakfast

• Breakfast
• 40 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegetarian

Spanish tortilla

Thick potato and onion omelette, good warm or cold.

Calories

304

Protein

12 g

Carbs

25 g

Fat

17 g

Per serving. Makes 4 servings.

Ingredients

• 500 g Potato
• 1 Onion
• 3 tbsp Olive oil
• 6 Eggs
• 1 g Salt

Contains: Eggs. Always check the labels of what you buy.

Method

1. Peel the potatoes and slice them thinly; peel and thinly slice the onion.
2. Heat 2 tablespoons of the oil in a 20–22 cm non-stick frying pan, add the potatoes and onion, cover and cook gently for 20 minutes, turning now and then, until tender but not browned.
3. Beat the eggs with the salt in a large bowl. Stir in the potatoes and onion and leave for 5 minutes so the potatoes soak up some egg.
4. Wipe the pan, heat the remaining oil over a low heat, pour in the mixture and cook for 6 minutes until the edges are set.
5. Put a large plate over the pan, turn the tortilla onto it, then slide it back in to cook the other side for 3 minutes.
6. Rest for 5 minutes and cut into four wedges. Good warm or cold.

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