This tasty dish is ideal to serve as hot or cold as a tapa or even as the filling for a bocadillo (fresh baguette).
Ingredients:
125 ml (4 fl oz) Olive oil
600 g (1lb 5oz) potatoes
1 large onion
6 eggs
Parsley (to garnish)
Instructions:
In a large non stick frying pan add olive oil and heat, reduce the heat and add the potatoes and onion cook for about 15-20 minutes until the potatoes are tender.
In a separate bowl beat the eggs and season. Drain the potato mixture through a sieve over a bowl, reserving the oil. Gently stir the potato mixture into the eggs and leave to stand for ten minutes.
Reheat the frying pan add four tablespoons of the reserved oil. Add the egg mixture, press firmly down, cook for five minutes.
Remove from the heat and turn the Spanish tortilla over so as to brown the other side, once complete turn onto a plate, garnish with parsley. Allow to stand for 5 mins to cool before serving.
