Tortilla de Patatas Traditional Potato Tortilla

Serves: 8

Dietary: Wheat free

Ingredients:

1 large onion, finely sliced

600g peeled potatoes, thinly sliced

1 clove garlic, crushed

1 tbsp olive oil

6 eggs

50ml milk

150g grated mature cheddar (optional)

sea salt and freshly ground black pepper

olive oil for brushing

Method:

In a large non-stick frying pan, fry the onion, potato and garlic in the olive oil on a LOW heat until the potato is just soft, stirring frequently. This will take about 20 minutes.

In a big bowl whisk the eggs, milk, and a pinch of salt and pepper, then add the cheese and mix.

Remove the potato mixture from the frying pan and add to the egg mixture.

Wipe out the frying pan removing any stuck bits of potato. Re-heat the frying pan with a brush of oil and pour in the tortilla mixture. Cook on a LOW heat. You will need to run a spatula around the tortilla to stop it from sticking and jiggle the pan to keep it moving, until the tortilla is set, which will take about 15minutes

When the tortilla has set, put a large plate or chopping board over the top of the pan, put your hand on top and gently turn the whole thing over so the tortilla is turned over (if any bits of tortilla have stuck gently take them off and replace onto the tortilla)

Wipe out the pan again, brush with fresh oil and re-heat.

Slide in the tortilla, cooked side uppermost and cook for 5 minutes on a low heat. Turn out onto a plate, turning it over as before, and leave to cool.

Tips: Serve cold as tapas, cut into cubes with a cocktail stick in each one to make eating easier! Or serve warm with salads or eat for breakfast!