Caramelised onion tortilla
Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges
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Prep:10 mins
Cook:45 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 215
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fat 11g
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saturates 2g
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carbs 20g
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sugars 4g
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fibre 3g
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protein 8g
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salt 0.2g
Ingredients
- 2 large onions, halved and thinly sliced
- 5 tbsp olive oil
- 800g waxy potatoes, peeled and thinly sliced
- 6 large eggs
Method
Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.
Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.
Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.
When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren’t too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.