Tortilla de patatas
INGREDIENTS
sea salt
1 medium brown onion, sliced
¾ cup olive oil
750g potatoes, peeled and thinly sliced (½ cm)
3 cloves garlic, crushed
5 eggs
METHOD
Sprinkle potatoes with salt.
Heat ½ cup oil in large frying pan over a medium heat, add potatoes and cook for 5 minutes turning once. Add onions and garlic and cook until potatoes are tender. Remove from heat and drain in a colander.
Meanwhile, whisk eggs with a pinch of salt in a large bowl. Add potato mixture and stir gently to coat with egg.
Heat remaining oil in a frying pan over a high heat, add potato mixture, spread out to evenly coat the bottom of the pan. Reduce heat to medium and cover with a lid, shaking frequently until mixture is nearly set.
Use a plate to cover tortilla holding the plate turn upside down. Add a little more oil to the pan and slide the omelette back on its uncooked side. Cook until completely set.
Allow the omelette to cool, and then cut it into wedges and serve with bread or in a bread roll as a ‘bocadillo’.
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