Spanish tortilla

Ingredients for 8 servings:

• 450 g potato(s), waxy
• 450 ml olive oil
• 2 onions, chopped
• 2 eggs (size L)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Part of a tapas meal

Peel the potatoes and cut into small, even cubes. Wash and dry thoroughly – they should be as dry as possible. Peel and finely chop the onions, then mix with the potatoes. Heat the oil in a pan. When it’s hot, add the potato and onion mixture. Cook in the oil for about 20 minutes, stirring occasionally, but do not let it brown. The potatoes should be nicely cooked through. Pour everything through a sieve and collect the oil (you can reuse it later – it will then have a slightly oniony flavor). Drain the potatoes well. Meanwhile, beat the eggs in a bowl and season with salt and pepper. Add the potatoes and stir well. Clean the pan and place it on the stove with 2 tablespoons of the olive oil. Add the egg and potato mixture to the pan and cook over medium heat until the bottom is nice and golden. Then carefully flip it like a pancake and cook the other side in the same way. Then let it rest for about 15 minutes, cut into pieces, and serve. Delicious hot or cold!