Potato and Onion Tortilla

Here’s another one of my favourite quick and easy, crowd-pleaser recipes which I often cook up for the little ones’ lunches (or mine). And it’s simple enough to get the little ones involved in the cooking process… cracking the eggs and whisking them, grating cheese or slicing the cooked potatoes (with a butter knife).

Potato and Onion Tortilla*
(Preparation: 15 minutes | Cooking Time: 10 minutes | Serves: 4)

Ingredients:
3 small potatoes, peeled
2 spring onions, chopped
5 eggs
2 tbpns olive oil
40g cheddar cheese, grated

Method:
Place potatoes in a saucepan, cover with water. Bring to the boil, then lower heat and simmer for 10 minutes until potatoes are just tender. Drain and leave to cool. Then slice into thick rounds.

Turn on grill to heat it up. Beat eggs together and set aside.

Heat olive oil in pan over medium heat, add spring onions. Cook gently for 4-5 minutes until onions have softened. Add potatoes and cook for a few minutes. Stir potatoes around gently so as not to break up the potatoes.

Pour beaten eggs into pan. Turn heat down to lowest setting and cook for 2-3 minutes until there is only a little runny egg left on top.

Sprinkle grated cheese on top and place pan under grill for 2 minutes until egg is cooked through.

Remove pan from oven and leave to cool slightly. Then slide tortilla out of the pan onto a chopping board. Cut into wedges and serve.

I usually like to serve it alongside with whole-wheat crackers, plain pasta or polenta cakes. This recipe wins every single time, and I have yet to encounter someone who has refused second (or third or fourth) helpings of this.

(*In Spanish, this dish is called tortilla de patatas or tortilla española. Tortilla in origin means"small torte/cake" . Source)