Tortilla or Spanish Omelette is perhaps the most known tapas dish outside of Spain, but these days doesn’t feature so much on the tapas menus in a new wave of fancy restaurants and bars serving this ever popular cuisine. We thought we’d give a little tribute to the lovely tortilla even so, and hope you’ll enjoy making it! It’s easy, but you need to be careful not to burn the base whilst it cooks. Serve with lots of fresh parsley and preferably some Sun!!
250 g new potatoes
1 medium onion, sliced
a bunch of fresh parsley
1. Heat 3 tablespoons of oil in a heavy frying pan and add the onion and potatoes to the pan, cook over a low heat for around 30 minutes, partially covered and stirring occasionaly to ensure the veg doesn’t stick to the bottom or burn.
2. In a bowl, beat the eggs together with plenty of salt and pepper and some chopped fresh parsley before pouring over the potatoes and onions in the pan.
3. When almost set, turn the tortilla onto a plate and return to the pan to cook on the other side, shaping the edges slightly to make it look nice. Leave to cook again and turn over again – a couple of times if necesssary.
4. Serve turned out of the pan at room temperature with lots of fresh parsley sprinkled on top!