Spanish Tortilla
ingredients
- 8 eggs
- 2 medium onions, peeled and finely sliced
- 1 tbsp olive oil
- Freshly ground black pepper
- 600g Maris Piper potatoes (2-3 inch diameter), peeled
- 1 small bunch flat leaf parsley, leaves finely chopped
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Whisk the eggs and season with freshly ground black pepper. Finely slice the potatoes, preferably on a mandolin.
2. Place a suitable size sauce pan over a low-medium heat and add the oil. Add the potatoes and onions to the pan. Cover tightly and gently sweat, stirring occasionally until tender (10-15 mins). Remove from the heat and allow to cool. Fold through the parsley.
3. Line a frying pan with parchment paper and place over a low heat. Add the potato and onion mixture, followed by the eggs. Gently fold through, evenly distributing throughout.
4. Allow to cook gently for approximately 10 minutes until set around the sides.
5. Place the pan under a preheated grill and cook until set. Remove and allow to rest for 5 minutes.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.