Spanish Omelette / tortilla

 

INGREDIENTS

1 egg to 50g of peeled potatoes

Use 4 eggs to 200g peeled potatoes

half an onion

METHOD

Best to use a small frypan to make a small omelette

Peel potatoes and cut into thin slices.  Add a bit of salt and cook in microwave

Slice up onions (lengthwise rather than into rings), fry and soften in pan

Beat the eggs with a bit of salt

Mix in the onions and cooked potatoes and remove from pan

Next add a thin layer of egg into the pan and start frying

Then place all the potatoes and onions on top of the egg and spread out evenly

Followed by the rest of the egg

Cook on low heat with lid on - check that the base is not burning

When the omelette is firm enough, flip the omelette onto a plate and transfer back onto the pan to brown the topside for a few mins