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Hairy Recipe: Tortillas

Olive oil, for frying

1 large Spanish onion, thinly sliced into crescents

300g waxy or salad potatoes, thinly sliced

6 large eggs


Cover the base of a deep, preferably non stick lidded frying pan with at 2.5cm olive oil. Heat it to medium, then add the onion and potato. Sprinkle with salt and reduce to a low heat, then cook, partially covered and stirring regularly, until the potatoes are cooked through – this can take up to half an hour. If you prefer, you can par boil first for 5 minutes, then proceed as above. Make sure you keep an eye on them – they should take on a minimal amount of colour.


Remove the onion and potatoes from the oil with a slotted spoon and drain thoroughly on kitchen towel, blotting if necessary. Put in a bowl and add the eggs. Discard all but 1 tbsp of the oil.


Beat the eggs together with salt and a grinding of pepper. Heat the reserved oil again, then pour in the egg, potato and onion mixture, making sure the potatoes and onions are evenly distributed. Cook for several minutes until the egg has set on the bottom and will come away from the base easily when you slide a spatula underneath. Make sure the top is no longer liquid, then place the frying pan lid over the pan. Flip the pan over as quickly as you can, so the tortilla drops onto the lid, then slide the tortilla back into the frying pan to continue cooking. Cook for another couple of minutes until the bottom is just set, then turn out.


Leave to cool to room temperature then cut into wedges.


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