READY IN
45 mins
COOKING TIME
40 mins
PREP TIME
5 mins
SERVES
Serves 2
ingredients
- 6 eggs
- 2 big potatoes
- 1 onion
- North and South olive oil
IN STOCK
- Salt
- Manchego cheese
- Sliced Serrano ham
IN STOCK
Method:
- Cut the onions and potatoes in thin slices
- Add olive oil to a pan over medium heat, then add the onion and potatoes. The olive oil should be covering them.
- Fry for 15 to 20 minutes, or until the potatoes are tender. Stir them occasionally to ensure everything is evenly cooking.
- Remove the potatoes and onions from the pan and save a bit of oil for later. Allow them to cool for a few minutes.
- In a bowl, beat 5 eggs.
- Add the potato and onion to the eggs, add a pinch of salt and mix.
- In a small non-stick pan (we used a 12cm one) add a teaspoon of olive oil. Once hot, pour the egg and potatoes mixture into it and cook on medium heat for 10 minutes. Shape it around the edges with a spatula.
- Flip it using a plate slightly bigger than the pan, place the plate over the pan and flip it onto the plate. Be confident flipping it!
- Carefully slide the tortilla back into the pan with the cooked side facing up. Use the spatula to reshape the tortilla.
- Reduce heat to medium-low and cook for another 10 minutes.
- Now make the "txapela", which is a simple omelette, by whisking one egg and frying it in a pan.
- Serve the tortilla on a plate, put the slices of ham and cheese and cover with the omelette.
Little tip:
If you want to eat your tortilla warm, you can have it slightly runny. If you are going to eat it cold, cook it for a few more minutes to ensure it is cooked thoroughly.
Choose a light plate, as a heavy one will make it more difficult to flip.
ingredients
- 6 eggs
- 2 big potatoes
- 1 onion
- North and South olive oil
IN STOCK
- Salt
- Manchego cheese
- Sliced Serrano ham
IN STOCK