Spanish tortilla or Spanish omelette is a traditional dish from Spain. This is an easy to make, delicious light vegetarian or as easyy tapas dish.
4 medium potatoes
1 large brown onion, diced
Coconut or Olive Oil
option: fresh flat parsley
salt n pepper to taste
Preheat large pan with enough oil to ensure there is a 50mm-1cm deep base.
Dice the potatoes into small squares (approx. 1cm in size) and place in the heated pan and oil
Once the potatoes are singing/talking (making noise cooking) add the onion.
When the potatoes are soft and onion is brown, pour the ingredients out in separate bowl.
Remove excess oil from the pan so that there is enough of a small amount of oil remaining to cook the eggs.
Beat 6 eggs separately, then stir into the potatoes (with 3 tbsp chopped flat-leaf parsley if wanted) Add salt and pepper to taste.
Add the eggs to the bowl of cooked potatoes and onion and mix
Reheat the pan with the little oil remaining in pan
Pour all ingredients in the bowl back into the pan
As its cooking pull the sides in so that the eggs cook through
Flip with a plate on top and only cook other side quickly as will be cooked quickly
Serve warm or, more traditionally, at room temperature or cold.
Will keep, well wrapped in the fridge, for 3 days. Great for a lunch the next day.