Sensational Potato and Rosemary Tortilla
Ingredients
5 medium-sized potatoes (old potates are good)
1/2 cup olive oil
2 onions, thinly sliced
6 eggs, lightly beaten in a large bowl
2 tablespoons rosemary, chopped
1 teaspoon salt
Description
The Italians call it frittata, the Spanish call it tortilla. Whatever name you give it, this gutsy omelette is perfect for almost any occasion.
Method
Parboil the potatoes (peeled or not, according to your preference) until they are soft on the outside but not cooked all the way through. Drain and when cool enough to handle, slice into rounds.
Heat the oil in a large frying pan and cook the onions until soft. Add potatoes and cook over medium heat for another 5 minutes.
Remove the potatoes and onions from the pan, leaving the oil in the pan, and transfer them to the bowl with the beaten eggs. Stir to cover well with the egg, add the rosemary and season with salt.
Add the egg mixture back into the pan, reduce the heat to low and cook the tortilla slowly until you suspect it is golden underneath and firm enough to flip. Carefully flip, slipping it onto another plate first if necessary, and cook until done.
Cut into wedges or squares and serve either hot or at room temperature.
Categories
Lunch
Vegetarian
Snacks/Tapas
Savoury Baked Dishes
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