This traditional Spanish egg and potato dish is a winner in our home, and it’s easy to see why. It makes a great breakfast or lunch, and is an essential part of a tapas spread. I have also made it for dinner as a side dish many times. It’s healthy, tasty, and packed with protein. Best of all, there are only a few ingredients, the kind of staples most of us would have on hand at all times.
- about 1 kg waxy potatoes, peeled and sliced thickly
- Olive oil for sauteing
- 1 brown onion, sliced thinly
- 2 garlic cloves, diced finely
- Fresh thyme
- Salt and pepper to taste
- 8 to 10 eggs, lightly beaten and seasoned
- Fresh herbs, such as parsley, chopped finely and added to the beaten egg .
1. Heat some oil in a large frypan. Make sure it’s at least 5 cm deep to fit the tortilla. On a medium-high heat, gently fry the onion for about ten minutes, until softened and just starting to caramelise. Add the garlic and herbs and fry for a few more minutes.
2. Add the potatoes to the pan and stir to combine with the onion and garlic. On a medium heat fry the potatoes for about fifteen to twenty minutes, or until they are starting to soften. When you can just poke a fork in it’s time to add the eggs.
3. Pour over the seasoned eggs, with herbs added, and swirl to spread the eggs around the pan, coating as much potato as you can. Cook on a medium heat until the eggs have almost set, then finish under a pre-heated grill for a couple of minutes. The tortilla is cooked when the egg has just set, take care not to over cook it. Cut into wedges and serve warm.