Spanish-Style Potato & Onion Tortilla

Ingredients

• 4 tbsp olive oil
• 500g potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 6 eggs
• Salt and pepper, to taste

Method

1. Heat the oil in a medium non-stick frying pan over medium-low heat. Add the potatoes and onion, season with salt, and cook gently for 15-18 minutes, turning occasionally, until the potatoes are tender but not browned.
2. Meanwhile, beat the eggs in a large bowl and season with salt and pepper.
3. Use a slotted spoon to transfer the potatoes and onion into the beaten eggs, leaving the excess oil behind in the pan. Stir gently to combine and leave to sit for 5 minutes so the potatoes soak up the egg.
4. Pour off all but 1 tablespoon of oil from the pan and return it to medium heat. Pour in the potato and egg mixture, spreading it out evenly, and cook for 5-6 minutes until the edges are set but the middle is still a little wobbly.
5. Place a large plate over the pan and carefully flip the tortilla out onto it, then slide it back into the pan to cook the other side for a further 3-4 minutes.
6. Slide onto a plate and leave to cool slightly before slicing. Serve warm or at room temperature.