Spanish Tortilla

I don’t know why more people don’t make these, it is formed from the most humble (and cheap) ingredients: Potato, onion and egg.  It really is delicious and can be eaten hot or cold; a nice cold slice makes for a perfect lunch on-the-go, or alternatively, warmed and enjoyed as a side dish or with some salad for dinner. 



2 Onions

2 Potatoes

5 Eggs

150g Grated Parmesan

50ml Cream

100g Cream Cheese

2 Crushed Garlic Cloves

Bunch of Fresh Oregano


Very finely slice the onions and sauté in a pan in a good lug of olive oil on a very low heat in a large saucepan.  Using the slicer mechanism on a cheese grater, very finely slice the potato and put in the pan with the onions.  Crush your garlic in and stir.  Keep stirring occasionally to void the potato sticking to the bottom of the pan. Spoon your cream cheese in and stir in.  Tear the oregano and stir in.  When the potato is cooked, take off the heat.


In a jug, whisk the cream, eggs and parmesan together, season with salt and pepper.  Add to the potato and onion mixture and stir. 


In a frying pan on a medium/low heat, heat some olive oil and pour the potato, onion and egg mix and cook for about 5 minutes.  Use a large plate, place on top of the frying pan, and flip it, REALLY quickly.  Don’t panic, just do it (using a knife to loosen).  Slide it back into the frying pan to cook the other side for a further 5 minutes.


Use a new clean plate, place on top and flip upside down to serve.


Serve straight away or cool and refrigerate for food on the go.






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