Potato & Onion Tortilla In A Pan (Spanish Frittata)
Recipe type: Main
Cook time: 
Total time: 
  • 360 g / 0.8 lb medium white potatoes
  • 2 medium brown onions, quartered and sliced into thin strips
  • ¼ cup olive oil (or 2 tablespoons olive oil and 2 tablespoons butter)
  • 1½ teaspoons salt
  • 1 garlic clove, finely diced
  • Generous pinch of pepper
  • 8 eggs (add another pinch of salt)
  1. Place potatoes in a pot of water and bring to boil. Cook for 10 minutes, until soft when poked with a fork. Drain and set aside.
  2. In the meantime, heat a deep-sided frying pan over medium heat. Add the onion, olive oil (and butter, if using) and salt and stir through. Sauté over medium heat for 8-10 minutes, stirring occasionally, until the onion is golden brown and slightly caramelised.
  3. Preheat the grill to 200 C / 400 F.
  4. Roughly chop the potatoes and whisk the eggs in a bowl. After 10 minutes of cooking the onions, add the potatoes, garlic and pepper and stir through together. Pour in the egg mixture and stir through quickly to distribute the potatoes evenly. Then, let it cook over medium heat for about 4 minutes, until the edges are starting to firm up but the middle is still runny. At this stage, move the frying pan under the grill for 3 minutes, or until the middle is JUST cooked through. You don't want to overcook the tortilla, and it's nice to keep it very soft and just cooked through.
  5. Remove the frying pan from the oven and let it sit for a few minutes to come together. Use a thin spatula to separate the edges of the tortilla from the sides of the pan. Then place a large cutting board or a platter over the top and turn the pan upside down, allowing the tortilla to fall onto the board.
  6. You can alternatively serve it in a pan. Sprinkle with some fresh parsley or other herbs of choice.
Recipe by Happy Body Formula at https://happybodyformula.com/potato-onion-tortilla-in-a-pan-spanish-frittata/