Spanish Tortillamedium prep time 15 mins | cook time 45 mins | SERVINGS 6
1.5 lb potatoes
1 onion, sliced
1/2 cup LaFe Vegetable Oil
Salt and pepper
Heat oil in a non stick fry pan over medium heat. Add
onion and potatoes, then turn over. Place a lid on and
stew the potatoes gently for 20 minutes or so, turning
the potatoes 3 or 4 times with an egg flip until soft
and cooked through. If the potatoes sizzle and are
browning, turn the heat down.
Meanwhile, whisk eggs then season with salt
When potatoes are ready, remove with a slotted
spoon into a colander to allow excess oil to drain
Pour out most of the remaining oil in the skillet,
leaving behind about 1 1/2 – 2 tbsp of oil.
Turn the stove up to medium high. Turn grill/broiler
Return potatoes to the skillet, then pour over the
egg. Cook for 5 minutes or until the underside is
If the centre is still uncooked, pop the omelette
under the grill/broiler for a couple of minutes
until the centre is just set.
Remove then rest for a few minutes. Place a serving
platter on top of the fry pan then flip to turn out
the omelette upside down.
Serve warm or at room temperature.