Appetizer

Spanish Tortilla

A thick omelet of potatoes and sweet onion slowly cooked in olive oil, with a tender but safely heated centre.

What you’ll need

• Potatoes: 700 g
• Eggs: 8 pieces
• Yellow onion: 250 g
• Olive oil: 300 ml
• Salt: 10 g

How to make it

1. Peel and slice the potatoes 3-4 mm thick and cut the onion into thin feathers. Toss with half the salt without rinsing away the potato starch.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Available for iPhone and iPad

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.