Spanish Tortilla | Rose Langbein

Ready in 15 minutes

Serves 4 as a light lunch or 2 if you’re very hungry

DF GF RSF V

Ingredients

2 large potatoes, peeled and very thinly sliced

3 tbsp extra-virgin olive oil

1 large red onion, thinly sliced

1 tsp smoked paprika

8–10 eggs

salt

freshly ground black pepper

Method

Preheat the grill function on your oven to high.

Place sliced potatoes in a pot with . tsp salt and water to cover.

Bring to a gentle boil, then strain and set aside to cool.

While the potatoes are cooling, heat 2 tbsp oil in a heavy-based ovenproof

pan on medium low heat. Add the onions and . tsp salt and cook, stirring,

until onions are completely softened and translucent (6-8 minutes)

Stir smoked paprika into the onions and cook for another minute or two until aromatic. Remove from the heat and set aside.

Whisk eggs in a bowl with tsp salt and pepper.

Add in sliced cooked potatoes and onions, mixing to combine.

Give your pan a wipe, then add remaining 1 tbsp oil and heat over medium low. Pour in egg mixture, pressing down if needed to form a flat top, with potatoes evenly distributed.

Cook, undisturbed, until edges are set (5 minutes).

Place the pan in the oven to finish cooking until the top is golden and eggs are just set (about 5 minutes)

Note: the amount of eggs you use will depend on the size of your pan and eggs.

Thank you to Rose for sharing your recipes with us, to our suppliers for the ingredients, and to our customers for your support.

Find Rose on Instagram @roselangbein