The tortilla (Spanish Omelette) can be served hot or cold and makes a tasty tapa (snack) for any lunch-time - or an appetizer to a main meal.
- 3 tbsp of Olive Oil or Melted Margarine
- 6 Large Eggs
- 1 Onion (thinly sliced)
- 2 Garlic Clove (thinly sliced)
- 300g Waxy Potatoes (peeled, thinly sliced)
- 40g Mature Cheddar Cheese (grated)
- Salt and Pepper to taste
You can add almost anything to a tortilla such as red pepper, shredded chicken, cooked bacon or even cooked sausage. It is a great way to use up some leftovers from your fridge.
- Dry the sliced potatoes and onions with a clean tea towel.
- Beat the eggs in a large mixing bowl, season with salt and pepper and add the grated cheese. Leave aside.
- Add the Olive Oil (or Melted Margarine) to a small non-stick frying pan and set to medium heat.
- Add the Onion and Potato slices and reduce the heat to low.
- Cook the Onion and Potato slices for 15 - 20 minutes or until the Onions are beginning to turn golden brown and the potato slices are cooked through.
- Carefully remove the Onion and Potatoes with a slotted spoon and add them to the egg mixture.
- Remove the excess oil from the pan and set aside, leaving only a tablespoon amount at most in the pan.
- Add the egg mixture to the pan, cover and cook for 10 - 15 minutes until there is almost no runny egg on top and the edges are slightly golden.
- Slide the Tortilla out of the pan and onto a plate, add a little of the oil set aside to the pan.
- Place another plate on top of the Tortilla and carefully turn both plates over then slide the Tortilla back into the pan.
- Cover and cook for a further 5 - 7 minutes until golden and cooked through. Slide the Tortilla onto a warmed plate and cut into six slices.
Tortilla is great for a lunch when served with a side salad and fresh baby plum tomatoes.