Spanish Potato Tortilla

Serves: About 4 Prep and cook: About 60 minutes

Spanish Potato Tortilla


8 boiled potatoes (medium, about 1 lb/500g)
6 eggs
1 tsp salt
2 large brown onions
3½ Tbs (50 ml) olive oil

Omnia accessory: Silicone Mold

Peel the onions and slice into thin strips. Heat the olive oil in a frying pan. Lower the heat to medium and sauté the onions until they are softened and light golden brown, about 10 minutes.

Slice the potatoes. Crack the eggs in a bowl and mix with a fork or whisk. Add the sliced potatoes and salt and stir to coat. When the onions are soft, let them cool for a minute or two, then add to the egg mixture and stir.

Grease the Silicone Mold with a little oil and place inside the Omnia Pan. Pour in the egg and potato mixture. Bake the potato tortilla at low heat for about 40 minutes.

Serve the potato tortilla on its own with a side salad or as part of a tapas buffet.

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