Do you have a favourite dish that you cook all the time? Something that you love to have on hand, tucked in the fridge for a quick snack or extra side? This tortilla is like that for me. I make it pretty much every week.
It’s a super low-maintenance recipe, easy to prepare and cook, and it tastes really great whether it’s hot or not. I actually prefer this cold. I like a slice on a mezze or tapas plate. Perhaps a wedge with my breakfast? I’ve even been known to have a thin slice tucked into a soft bread roll. Y to the UM.
This works best with yellow or waxy potatoes. Cut your spuds into small, rustic pieces so they’ll cook faster. And use the nicest eggs you can afford.
Pip’s Potato Tortilla
1 finely diced onion
4 peeled and chopped potatoes
6 eggs, beaten a little bit
1 tablespoon of olive oil
1 tsp of sweet paprika
1/2 tsp of dried oregano
salt and pepper to taste
Preheat your oven to 350F / 180C
In a heavy based frypan, heat the olive oil and fry the potatoes and onion with the oregano and paprika until the potatoes are tender. I put a lid over things to speed them up.
Once they are tender, grease a pie dish or shallow casserole dish (30cm diameter is good). OR you can use four well greased ramekins. Cute!
Tumble the potato and onion mix in to the dish. Season with salt and pepper.
Pour the eggs on top.
Pop into the oven and cook for 2o to 30 minutes : until the egg is set and the top is golden.
I served mine with the Tomato Salsa I posted yesterday. Yum!