Denise says:
This is a classic Spanish dish that is similar to an omelette, but it is made with thinly sliced potatoes and onions and other store cupboard ingredients. I like to add some chopped red pepper for both colour and flavour. To ease the task of chopping the potatoes, slicing them in a magimix speeds up the preparation. It is parev and also suitable for Passover so keep the recipe for next year.
It is perfect for a packed school lunch, easy to slice and to carry in a lunch box!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6 people
Ingredients:
450g/ 1 pound baby new potatoes –peeled and thinly sliced1 Spanish onion – peeled
1 red pepper- cored and roughly chopped
3 tablespoons olive oil
4 eggs
Salt and freshly ground black pepper
Garnish: Sprigs of flat leaf parsley
Method
1) Slice the onion into rings.2) Heat 2 tablespoons of the olive oil into a 20cm/ 8 inch heavy based frying pan.
3) Add the sliced potatoes and the onions and cook over a low heat for about 20 minutes until the potatoes are just tender.
4) Remove from the heat.
5) In a large bowl, whisk the eggs together. Season well. Add the chopped red pepper, cooked potatoes and onions.
6) Heat the remaining tablespoon of olive oil in the frying pan. Pour in the potato mixture. Cook gently for 5-8 minutes until the mixture is almost set.
7) Place a large plate upside over the pan, invert the tortilla on to the plate and then slide it back into the pan.
8) Cook for a final 2-3 minutes until the underside is golden brown.
9) Slide out of the pan onto a chopping board and cut into wedges.
To serve the stylish way: Serve warm garnished with sprigs of parsely.