TORTILLA

Spain

Big Box

Small Box

Ingredients

13 oz potato 370g, or you can use rutabaga/swede (I use nearer 14oz/400g with this)
1 onion small-medium
1 ½ tbsp olive oil
4 eggs large
salt and pepper

Peel the potato/rutabaga and onion. Cut the potato/rutabaga in to relatively thin disks - this is probably easiest if you cut chunks around 1in/2.5cm square or a bit smaller then slice them around ⅛in/3mm thick. Peel and dice the onion.

Heat the oil in a small skillet/frying pan over a medium heat then add the potato/rutabaga and onion. Cook, stirring regularly to move the bottom pieces to the top and prevent browning for around 20min, until the potato/rutabaga slices are soft to the knifepoint.

Beat the eggs in a medium bowl and season with salt and pepper. Add the cooked potato/rutabaga and onion and mix through.

Add a little more oil to the skillet if it is dry then tip in the egg mixture and cook over a medium-low heat until you can see it has cooked round the outside and is fairly set in the middle. Heat the broiler/grill and put the pan under until the top is fully set - you aren't looking for it to brown too much, just set the egg.

Allow to rest slightly before loosening from the pan, then place a plate over the pan and invert onto the plate. Serve warm or room temperature in slices or cubes.

Instruction

1

2

3

4