Tortilla de patatas
A classic and simple Catalonian omelette. Traditionally this dish contains just potatoes, onion and egg, but you can add spring onions, herbs or a nice serrano ham to pack in the flavour. We opted for handfuls of parsley to brighten the tortilla.
As you can see, ours wasn’t particularly attractive – we’ll just say that this is an authentic tortilla. It tasted bloody great.
Time: 45 mins / Serves: 6 / DIFFICULTY: Easy
Heat the olive oil in a large frying pan and add the sliced potatoes. You'll want the potatoes to be partially covered in oil, so don't hold back.
Stew for 20 minutes.
Add the sliced onions and cook for a further 10 minutes. Add more oil if the potatoes are starting to brown.
Take the onions and potatoes off the heat and strain through a colander, then put into a large bowl.
Beat the eggs in a separate bowl, then add to the onion and potatoes. Stir in the parsley and season with salt and pepper.
Add a little of the strained oil into a smaller frying pan over a moderate heat then pour in the mixture. Use a spatula to shape the tortilla. Cook for 8-10 minutes on this side. Invert onto a plate and slip back into the pan to cook the other side for another 5-8 minutes. Repeat this process a couple more times, shortening the cooking time on each side.
Take the tortilla off the heat and let it cool for 10-30 mins before serving.