Prep Time:10 mins
Meat thermometers key to safe summer BBQs
Spanish tortilla
Cooking Time:60 mins
Serves:4 Adults
Perfect for breakfast, lunch or dinner, this classic tortilla is sure to satisfy
Recipe video
Ingredients
- 2 tbsp (about 30 g) olive oil
- 300 g potatoes (about 2 medium potatoes), washed, peeled and thinly sliced
- 1 large onion, peeled and thinly sliced
- 6 large eggs
- 1 x 250 g bag spinach
Method
- Add the oil to the pan over a medium heat
- Add the potatoes and onions, reduce the heat and cook for 30 minutes
- Add the spinach until wilted and spread the mixture evenly across the pan. Ensure to wash spinach to remove any soil or dirt before adding to the dish
- Crack the eggs into a bowl and whisk
- Pour the eggs over the mixture and cook for 30 minutes over low heat
- Lightly loosen the edges of the tortilla with a spatula and continue to cook under a grill until the eggs are set.
- Slide onto a plate to serve
What you will need
- Chopping board
- Chopping knife
- Cutlery
- Frying pan
- Mixing bowl
- Spatula
- Whisk
Serving suggestions
Serve with crisp green side salad or top with grated cheese
