Tortilla Española

The simplest ingredients, combined creating a wondrous flavour! A cheeky touch of cumin adds a little je ne sais quoi! Eat for lunch or a light dinner. You can make in advance and reheat too or eat cold.

1 Large Onion, cut into very fine slices
3 Medium Potatoes cut into very fine slices
6-7 Large Eggs
1/2 tsp Cumin
Maldon Sea Salt and Black Pepper
Olive Oil

Add about 1 tbsp of oil to a large non-stick frying pan with a lid. Soften the onions for around five mins on a gentle heat before adding the potato.

Add the potatoes, season well and fry very gently for a few mins stirring from time to time to prevent any sticking. Put on the lid and keep the heat nice and low. Stir very gently from time to time until the potatoes are nice and soft, replace the lid. Take the lid off for the last few mins so any water evaporates. This generally takes around 15-20 mins.

In a large bowl, crack in all of the eggs.

Add a few pinches of salt, some black pepper and the cumin. Whisk up really well.

Add the potato and onion mixture and combine well.

Add the mixture to an omelette sized pan and cook on a gentle heat until it feels nice and firm.

When it is firm, using a plate slide it out and flip it over to cook on the other side.

Again cook very gently until cooked through.

Lush served with a nice green salad and some crusty bread. 😋