Classic potato tortilla

Super easy! Those are the two words I’d use to describe just how simple this classic dish is to throw together. Traditionally a Spanish dish, this potato tortilla is also incredibly versatile.

Did I mention that this recipe is also suitable for vegetarians, and those with gluten and/or dairy intolerances? Well, it is.

You can serve this hot or cold and it’s a great recipe for using up all sorts of ingredients. Consider adding leftover vegetables, crumbed or grated cheese, roasted capsicum and even cooked sausage (did somebody say chorizo?). However, which way you do it, it’s going to taste great! Enjoy experimenting.

Serves 6

Ingredients

• 300g waxy potatoes
• 1 onion
• Olive oil
• 5 large eggs

Method

1. Peel potatoes, then carefully cut them into thin slices. Pat potato slices dry with a clean tea towel.
2. Peel and finely slice onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add onion and potatoes.
3. Reduce heat to low and cook for 25-30 minutes, or until onions are turning golden and potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a slice to flip them over halfway through.
4. Crack eggs into a mixing bowl, season with a pinch of salt and black pepper, then whisk with a fork.
5. When onions and potatoes are cooked, remove pan from heat and carefully tip them into the eggs. Transfer mixture back into the frying pan and place it over a low heat. Cook for about 20 minutes, or until there’s almost no runny egg on top.
6. Use a slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
7. Turn the tortilla onto a serving board, cut into 6 wedges and serve hot or cold with a salad.