Potato & paprika tortilla
This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs
- Prep: 20 mins
Cook: 25 mins
- Serves 4
- Easy
Ingredients
- 3 tbsp olive oil
- 250g new potatoes, ends trimmed, thickly sliced
- 1 small onion, halved and sliced
- 2 garlic cloves, chopped
- ½ tsp smoked paprika
- ½ tsp dried oregano or 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
- 6 large eggs
Method
-
Heat the oil in a deep 20cm non-stick
frying pan. Fry the potatoes, onion and
garlic for 10 mins until tender. Stir in the
paprika and fry for 1 min more.
-
Beat the dried or fresh herbs into the
eggs with seasoning, then pour into
the pan. Stir a couple of times as the egg
starts to set on the bottom of the pan,
then leave alone to cook slowly over a
very low heat for 10 mins until set, except
for the very top.
-
Carefully slide the tortilla onto a
plate. Slide back into the pan, with the
uncooked top now on the bottom, and
cook for 1-2 mins more. Garnish with
parsley, if using, wrap in foil and serve
warm or chilled.
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