Guest Author - Denise Hart

Tortilla Española is a thick, very filling omelette, traditionally made with potato and onion, but other ingredients are often added (red or green peppers, Serrano ham, cooked ham, mushrooms - the list is endless). In bars it is usually cut into small squares or slices and served as a 'tapa'. It can be served hot or cold, and makes a good main meal accompanied by salad or fresh garden vegetables.


Ingredients

4 large eggs
Olive oil
2 large potatoes, peeled and cut into very small pieces
1 large onion, finely chopped
Salt and freshly ground pepper to taste

Method

1. Put the potato and onion in a large bowl and season with salt and pepper to taste.

2. Heat some olive oil in a medium sized non-stick frying pan, add the potato and onion mix and fry gently until it begins to brown.

3. Drain the mixture to remove excess oil and keep warm.

4. Beat the eggs with salt and pepper to taste and then add the potato and onion mix, stirring well.

5. Heat a little more oil in the frying pan and pour in the mixture.

6. Cook on a low heat until a crust forms on the bottom. You need to shake the pan every now and again to ensure that the omlette doesn't stick to the bottom. Make sure that you keep the heat low, otherwose the omlette will burn but not cook inside.

7. Now you need to turn the omlette over (after about 5 minutes) and cook it on the other side - no mean feat! The best way to do this is to put a plate (larger than the size of the pan) over the top of the pan. Then, carefully turn the omlette over onto the plate and slide it back into the pan.

8. Cook for a few more minutes and transfer onto a serving plate.