Truita de patates (Potato omelette)
The classic tortilla stands on every tapas bar in Spain and Catalonia.
* 1 lb small waxy potatoes, peeled
* 1 onion
* 3 tbsp vegetable oil
* 4 large eggs
* salt and black pepper
* fresh flat leaf parsley or tomato wedges, to garnish
Cooking Time 30 Mins.
Using a sharp knife, cut the potatoes into thin slices and slice the onion into thin rings. Heat 2 tbsp of the oil in a 8in heavy frying pan.
Add the potatoes and the onions to the pan and cook over a low heat for 20 minutes, or until the potato slices are just tender. Remove from the heat. In a large bowl, beat toether the eggs with a little salt and pepper. Stir in the cooked potatoes and onion.
Clean the frying pan with kitchen paper then heat the remaining oil and pour in the potato mixture. Cook very gently for 5 to 8 minutes until set underneath. During cooking, lift the edges of the truita or tortilla with a spatula, and allow any uncooked egg to run underneath. Shake the pan from side to side, to prevent sticking.
Place a large heatproof plate upsidedown over the pan, invert the truita or tortilla on to the palte and then slide it back into the pan. Cook for 2 to 3 minutes more, until the underside of the truita is golden brown. Cut into wedges and serve, garnished with fresh flat leaf parsley or tomato wedges.
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