Tortilla Española

Ingredients

• Waxy potatoes, thinly sliced400 g
• Onion, thinly sliced1 whole
• Eggs5 whole
• Olive oil150 ml
• Green salad leaves80 g

Steps

1. 1Gently cook potatoes and onion in the olive oil in a frying pan over low heat for 15 minutes until soft but not browned. Drain in a colander over a bowl, keeping the oil.
2. 2Beat the eggs with salt in a large mixing bowl, fold in the potatoes and rest in the bowl for 5 minutes.
3. 3Heat 2 tbsp of the reserved oil in a small pan, pour in the mixture from the mixing bowl and cook on low for 6 minutes.
4. 4Flip using a plate, return to the same small pan, cook 3 minutes more and transfer to plates to serve with salad.