Tortilla de patata (potato omelette)

Serves 4 Prep time 15 minutes
Cook time 40–50 minutes

500ml olive oil
4 large Yukon Gold potatoes, peeled and sliced
1 onion, sliced
pinch of salt
5 large eggs
salt and pepper, to taste
2 tbsp aioli

• Heat up olive oil in an 18cm fry pan and add sliced potatoes, onions and salt and cook over medium heat for 20 minutes
• Meanwhile, beat 5 eggs in a bowl and season with salt and pepper.
• When the potatoes are soft and cooked, remove from the fry pan and drain excess oil. Reserve. Add the potato and onion mixture to the eggs and mix well.
• Heat up 2 tbsp of oil from the reserve and add the omelette mixture. Cook for 10 minutes over low heat. Flip the tortilla with the help of a large plate and cook for a further 10 minutes.
• Serve warm or chilled with an accompaniment of aioli.

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