Classic tortilla

Classic tortilla

Pintxo

By
From
Basque
Serves
2
Photographer
Laura Edwards

This is a bit quicker then the traditional tortilla, as you caramelise the onions first. It also makes omelettes that are a little smaller than normal, so perfect if you’re just cooking for one or want to use as a side dish to something else.

I think that the Tomato salad with olive oil is the perfect marriage to this tortilla.

Ingredients

Quantity Ingredient
200ml olive oil, for the potato
3 medium potatoes, finely sliced
1 small onion, finely sliced
4 large free-range eggs
3 tablespoons olive oil, for the tortilla
sea salt
freshly ground black pepper

Method

  1. In a saucepan, heat the oil over a medium heat. Add the potatoes and the onion and cook for around 10 minutes or until they are soft. Drain the oil. While the mixture is still warm, divide in half.
  2. In a bowl, beat two of the eggs and add half of the potato and onion mixture, combining well.
  3. Heat half of the oil in a non-stick 15 cm frying pan. When the oil is hot, add the mixture. Swirl the pan over a high heat until the mixture starts to set around the edges, then reduce the heat and cook for 4–5 minutes until it just starts to set and the bottom and sides are golden, but it is still quite loose in the middle.
  4. Cover the pan with a flat lid or board and turn the tortilla carefully onto it. Don’t worry that it is still quite runny –it will all come back together when you continue to cook it. Slide the tortilla back into the pan, then put the pan back on a low heat. Use a spatula to tuck the edges of the tortilla under to give it its characteristic curved look. Cook for a couple of minutes, then turn onto a board and keep warm. Make the second tortilla using the remaining ingredients.
  5. The tortillas should still be lovely and juicy in the middle when you cut into them.
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