Spanish potato and onion tortilla
- Heat a large nonstick frying pan. Add oil, peeled and thinly sliced potatoes and onions. Cover and cook over a gentle heat for 20 minutes or until vegetables are soft.
- In a bowl, lightly beat the eggs and season with salt and pepper. Remove the potatoes and onions from the pan with a slotted spoon, reserving the oil. Stir the vegetables into the eggs.
- Heat reserved oil in the frying pan and, when the oil is hot, pour in the egg mixture. Cook for 2 to 3 minutes, drawing in the mixture from the sides of the pan, as you would an omelette. Cook over a gentle heat for 10 minutes until mixture is almost completely set.
- Place a large plate over the pan and invert the tortilla on to the plate. Now slide the tortilla back into the pan to cook the other side for 5 minutes until browned. Remove to a plate, cut into wedges and serve.