Spanish Tortilla


Here's my recipe for making a traditional Spanish Tortilla 


Peel, slice and boil three or four potatoes in salted water - floury varieties like Maris Piper or King Edward work well. 


Check the quantity of sliced potatoes in your Tortilla pan before you put them on to boil.


Finely chop a couple of red onions and sweat gently in olive oil until they take on some good colour - add four or five finely chopped cloves of garlic once the onions are properly cooked.

Add the drained, cooked potatoes and turn everything around in the oil - season well with salt and black pepper and set aside.


Beat three eggs into a bowl and season well with salt and pepper. 


Add the potato and onion mixture and mix thoroughly with the beaten eggs. 


Pour you egg, potato and onion mix into a hot, non-stick frying pan - then turn down the heat after a minute or so and cook gently for 2 or three minutes.


Turn the mixture over and do the same on the other side- or a little longer if you prefer the Tortilla to be firm rather than slightly runny.


Serve with Pan Con Tomate and some nice olives - maybe even a glass of cold sherry or white wine. 



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