Spanish Tortilla

Eat warm for a simple supper, or cold in weekday lunch boxes or weekend picnics

No matter how much I try, I cannot flip the tortilla, so in my version I grill the top. This may not be an authentic Spanish recipe, but then neither am I!

Serves 4-6 | Prep: 10 mins + Cook: 30 mins

Ingredients

• 1 tbsp olive oil

• 400g potatoes - scrub and sliced

• 1 lage onion – peeled and sliced

• 2 cloves of garlic - crushed or grated

• 8 large eggs – whisked

• 1 tsp salt and ½ tsp pepper

• A few springs of rosemary - optional

Method

1. On a medium heat, gently fry the potatoes for around 8-10 minutes in the olive oil until lightly golden, tossing regularly

2. Add the onions to the pan and lightly fry

3. Once the onions have some colour, add a splash of water, pop a lid on and let the onions and potatoes stream for 5-10 minutes, until soft but still intact*

4. Once soft, add the garlic and let cook for a further 1-2 minutes

5. Whisk the egg with the salt and pepper, then add the onion and potato mixture to the bowl, and gently stir – trying not to break up the potatoes

6. Tip back into the pan and fry gently over a medium heat until the eggs are almost set

7. Sprinkle over a few rosemary leaves and put under a preheated grill for 5 mins until just set (no wobble)

8. Carefully remove from the grill and tip out on to a plate

I like to serve it with a green salad and grilled tomatoes

*I find this method makes the potatoes super soft without the need to add lots of oil

Nutrition per serving (serves 4): 292 kcal | 16.3g protein | 21.9g carbs | 15.4g fat | 2.7g fibre