Las Tapas de Lola’s tortilla de patatas

We heard you! As promised, our recipe for our Lola Spanish omelette... perfect to make at home while on lockdown. Enjoy!

Tortilla de patatas (Spanish omelette)

Makes a 20cm diameter tortilla (which could serve 2 or 4 dependent on the slice & hunger levels

Ingredients

Method

  1. Cut the potatoes into chunks (3cm max), rinse in cold water; drain; dry & season with salt.
  2. Slice or chop the onion – depends on personal preference.
  3. In a large pan, shallow fry, on a low heat, the potato (first); then add the onion until soft (not crispy) – usually about 15 minutes..
  4. Remove from the oil into a bowl, drain off excess oil, season with salt.
  5. Mix in the beaten eggs (with a pinch of salt) with the potato & onion mix.
  6. In a small frying pan (we use a 21cm heavy based pan); coat the base & sides in olive oil; have a plate the size of your pan at the ready too.
  7. Pour the egg & potato mix into the heated pan; cook on a medium heat until you see the sides of the tortilla pull away from the edge of the pan (1-2 minutes).
  8. Using the plate, top the pan with the plate and flip the tortilla onto the plate then slide back into the pan – repeat 4 times each side every 15-20 seconds – depends on how cooked you like it in the centre (check by pressing the middle of the tortilla).
  9. Slide onto plate when happy. Enjoy