TORTILLA ESPAÑOLA

(This Spanish omelette is a filling meal and can be served with a salad or enjoyed as a snack cut into small pieces) Makes one large omelette.

INGREDIENTS

6 potatoes (medium sized) 6 onions (medium sized) 8 tbsp oil Salt to taste Fresh crushed black pepper Eggs as required

METHOD

Peel, halve and thinly slice the potatoes. Place them in a bowl of water to prevent oxidation and to wash off excess starch. Peel the onions, halve them, remove the root and slice thin. Drain the potatoes and on a clean cloth, lay out all the slices. Fold the cloth over and gently dab the potatoes dry. Place the sliced potatoes and onions in a big bowl and season well with the salt and pepper.

Heat oil in a deep, nonstick pan. Add seasoned potatoes and onions, and cook over a medium heat, turning the mix every minute or two, for about 20 minutes. The onions and potatoes caramelise and get a beautiful brown hue. Turn them over frequently to avoid burning. In another big bowl, break six eggs and gently beat. When done, drain the onion and potato mix over a large strainer and collect excess oil that comes. Tip the mix into the egg bowl and stir well.

Pour some of the oil back into the deep non-stick pan. Pour in the egg, potato and onion mix. Cook over medium heat for 2-3 minutes, tucking in the sides.

Using a greased plate, flip the omelette over and slide it back into the pan, uncooked side down. Cook again for two-three minutes on medium heat. Check if it’s done by inserting a toothpick and then seeing if it comes out clean.

Take the omelette out onto a cutting board and rest for five to seven minutes. Cut into wedges or cubes and serve with a salad and sauce of your choice.