Name: Potato Tortilla
Yield: Serves six
Cuisine: Spanish
Ingredients: 450 g/1 lb small waxy potatoes, peeled; fresh flat leaf parsley or tomato wedges, to garnish; salt and ground black pepper; 4 large (US extra large) eggs; 1 Spanish onion; 45 ml/3 tbsp vegetable oil

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The classic tortilla stands on every tapas bar in Spain. The size of a large cake, it is dense and very satisfying. It can be eaten in wedges with a fork - a meal in itself with salad - or cut up into chunks and speared, to be enjoyed as a snack with drinks.

Ingredients

450 g/1 lb small waxy potatoes, peeled
1 Spanish onion

Method

Using a sharp knife, cut the potatoes into thin slices and slice the onion into thin rings. Heat 30 ml/2 tbsp of the oil in a 20cm/8in heavy frying pan.
Add the potatoe