Spanish food recipes - Tortilla Espanola (Spanish Omlette)

You will need
4 large potatoes
1 small onion thinly sliced
5 eggs

Peel the potatoes and slice them finely. Put them into a large frying pan along with the sliced onions and some olive oil. Leave them to stew gently over a low heat for approximately 40 minutes until soft but not browned. Break the eggs into a large bowl and beat with a little salt (if using). Tip the cooked potatoes into the beaten eggs and stir carefully to coat. Put the frying pan onto a medium heat with a little more oil and pour the mixture back in. Turn down the heat so that the omlette cooks gently until it is set, but still slightly runny on the top. Now the fun bit - turning it over! Place a plate over the pan and turn both over so that the omlette is on the plate, then gently slide the omlette back into the pan so that it can continue to cook. (Alternativly put the frying pan under a medium grill to allow the upperside to continue cooking).
Serves two as a main course or more as an appitizer. Also good served with fried chorizo or ham and fresh crusty bread.

Spanish egg recipes

Tortilla Espanola (Spanish Omlette)
Tortilla Espinacas (Spinach omlette)
Tortilla Murciana (Murcia Omlette)
Piperrada (Basque omlette with pimientos)
Huevos al modo de soller (Mallorcan eggs)
Huevos Serranos (Mountain Eggs)
Huevos a la Cordobesa (Eggs in Córdoba style)
Huevos a la Flamenca (Eggs with ham and tomatoes)
Huevos en salsa de almendras (Eggs in almond sauce)

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Spanish recipe links: Making tortilla | Tortilla recipe