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Tortilla Espaņola
Ingredients:
- 750g non-waxy potatoes, peeled and diced
- 1 large Spanish onion, peeled, sliced and chopped into small pieces
- 1 small Romano pepper chopped into small pieces
- Salt
- 4 tablespoons olive oil
- 6 eggs, beaten
Instructions:
Season the potatoes and onions with salt. Heat the oil in a medium-sized, non-stick frying pan: add the potatoes and fry for a few minutes. Add the onion and pepper, cover and cook over a low heat until soft and well-cooked, stirring and shaking the pan regularly to avoid the onion browning and sticking.
Drain any excess oil from the pan. Add the potato and onion mixture to the beaten eggs and leave to stand, covered with a plate, for 10 minutes.
Put a little oil in the pan and return the pan to a low heat. Cook for a short time on a low heat until it comes away from the side of the pan (shake the pan a couple of times to prevent sticking). Remove from the heat.
Turn over the tortilla by placing a dinner plate over the frying pan and quickly turning the tortilla upside-down on the plate. Quickly slide it back into the pan and cook the other side for 1 minute until golden brown (if you prefer, slip it under the grill to cook the top part)
Serve hot or cold.
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