A Spanish classic.Potatoes, onions, salt, pepper, olive oil and that’s it! Tortilla is a firm favourite in Papadeli – excellent for lunch with a hunk of bread, or cut into small squares and create a tapas plate – serrano ham, chorizo, marinated artichokes, Spanish olives, guindillas chillies – all washed down with a spicy Spanish red – unbeatable!
3 or 4 large potatoes
1 large white onion
Salt and pepper
9 free range eggs
Slice the potatoes and onions into 5mm slices. Put the onions and potatoes in separate baking trays, well coated with olive oil and cover in foil. Bake until soft and mix together.
Beat the eggs and add 2 teaspoons of salt and a level teaspoon of pepper. Add the potato and onion mix. Remember this is an omelette so you don’t need the mixture to be too thick..
Heat 70ml of olive oil in a frying pan then pour into the egg mix, mix, and pour the whole lot back into the frying pan.
Cook over a medium heat and shape the edges constantly to prevent sticking . After it becomes firm enough, turn over, using a plate and cook for a minute or two on the other side. Put the tortilla in the frying pan in to the oven on a medium heat for around 7 minutes. Your tortilla is ready to serve. Delicious hot or cold.