Caramelised onion tortilla
2 large onions, thinly sliced
800 potatoes, peeled and thinly sliced
5-7 tbsp olive oil
Salt & pepper
Heat the oven to 180C
Fry the onions in a large frying pan until soften with 2 tablespoon of olive oil and some seasoning
Cook over a low heat for 20 mins or until golden and caramelised.
Place the potato slices with 3 tbsp olive oil and seasoning onto a large baking tray and bake for 15 mins or until the potatoes are soft but not brown.
Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and gently mix well.
Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture.
Allow to cook slowly over a low heat for 15-20mins.
When nearly all the liquid egg is gone, you will need to flip it over.
Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so.
Slide the tortilla back into the pan and cook for another 3-4 mins.
Alternatively, if you aren’t too confident about flipping and if your pan is ovenproof, place the pan in the oven for few mins until the top is done.
Serve warm or room temperature with tabouli, tomato salsa or chilli jam.
Everyday day and entertaining at its best.
London Personal Chef