Spanish tortilla

Cooking time: 50

Preparation: 30 minutes

Cooking: 50 minutes

Serves: 4

This classic omelette, filled with pan-fried potatoes and onion, makes a delicious light vegetarian meal or tapas bite.

Source: bbcgoodfood.com

Ingredients:

1 large white onion, sliced
4 tbsp olive oil
25g butter
400g waxy potatoes, peeled, quartered and finely sliced (plus any other veg of your choice)
6 garlic cloves
8 Bird Bros eggs, beaten
Handful flat-leaf parsley, chopped, plus extra to serve

Method:

Put a large non-stick frying pan on a low heat. Cook the onion slowly in the oil and butter until soft but not brown – this should take about 15 mins. Add the potatoes, cover the pan and cook for a further 15-20 mins, stirring occasionally to make sure they fry evenly.
When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, followed by the beaten eggs.
Put the lid back on the pan and leave the tortilla to cook gently. After 20 mins, the edges and base should be golden, the top set but the middle still a little wobbly. To turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm or cold, scattered with the chopped parsley.

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