Serves 4-6 | 50 minutes
Ingredients
- 600g potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 250ml olive oil (for shallow-frying)
- 6 Olliff Farm eggs
- Salt, to taste
Method
- Heat the olive oil in a deep frying pan over medium-low heat. Add the potatoes and onion, and cook gently for 20-25 minutes, turning occasionally, until soft but not browned.
- Drain the potatoes and onion in a colander set over a bowl, reserving 2 tablespoons of the oil.
- Whisk the eggs with a good pinch of salt in a large bowl, then fold in the warm potatoes and onion.
- Heat the reserved oil in a 24cm non-stick frying pan over medium heat. Pour in the mixture, pressing it down evenly, and cook for 4-5 minutes until golden underneath.
- Place a large plate over the pan and carefully flip the tortilla out, then slide it back into the pan to cook the other side for a further 4-5 minutes.
- Rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.