Appetizer

Spanish Tortilla

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

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.

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