Spanish Potato Omelette

Spanish tortilla turns a few everyday ingredients into something generous enough for dinner and equally good cold the next day. The key is to cook the potatoes slowly so they become tender without crisping.

Ingredients

• 600 g waxy potatoes, peeled
• 1 medium onion
• 150 ml olive oil
• 6 large eggs
• 1 teaspoon fine salt
• Black pepper

Method

Slice the potatoes and onion about 3 mm thick. Warm the oil in a 24 cm non-stick frying pan over medium-low heat. Add the vegetables and half the salt, then cook gently for 20 to 25 minutes. Stir occasionally; the potatoes should be soft but mostly hold their shape.

Beat the eggs in a large bowl with the remaining salt and a little pepper. Lift the potatoes and onion from the pan with a slotted spoon and fold them into the eggs. Leave the mixture to sit for five minutes.

Pour off all but one tablespoon of oil from the pan. Add the egg mixture and cook over medium-low heat for about five minutes, loosening the edge with a spatula.

Place a large plate over the pan, turn the tortilla onto it, then slide it back into the pan. Cook for another three to four minutes. Rest for at least 10 minutes before cutting into wedges.

Serve it with

A tomato salad and a spoonful of garlicky mayonnaise are all it needs. Leftovers make an excellent sandwich filling.