Potato and Caramelised Onion Tortilla
serve in a Sunday night sandwich with some rocket and relish or mayo!
You need a large, deep frypan and a shallow oven-proof dish for this
600 g of red skinned or yellow fleshed potatoes – cut into smallish cubes
3 tbsp olive oil
2 roughly diced onions
2 cloves of crushed garlic
Salt and Pepper
2 tsp of sugar
a couple of sprigs of a fresh herb (mint, thyme, basil, parsley.. whichever you like)
8 eggs
Heat the olive oil in a large deep frypan. Throw in the onions and potatoes and sugar and cook slowly (over a low heat) until golden – this is important as it makes it taste EXTRA good! It might take 15 or 20 minutes to do this bit – but keep stirring and you’ll be rewarded! Once they are golden, add the garlic and fry for one minute to combine.
Next, butter your ovenproof dish (or you can use more olive oil). Tumble the potato and onion mixture into the buttered dish. Season VERY well with lots of salt and freshly ground pepper. Beat the eggs just a little bit to loosen them up. Pour into the dish on top of the spuds. Put into a 400 degree (or 200 degree) oven for about 20 minutes until puffy and golden on the top.
Eat hot or cold. I like it cold!
Let me know if you post a Sunday Supper recipe today! This gal has a great soup recipe over on her blog! Also ages ago, Jenny posted a really lovely little Italian Supper Feast here which might inspire you – it’s a bit more free-form and fuss-free, perfect for Sunday night tucker! For something SO NOT DELICIOUS… go over here and see what Fiona cooked up!
In other news… Lynn of Molly Chicken has this SUPER AMAZING MOTHER DAY GIFT TUTORIAL on her blog!
xx Mikes
My mom has a wheat allergy and this will make a perfect picnic dish! Thanks for the recipe!
aahhhh Pip…
my hubby and I lived on 'tortilla de potatas' while travelling through Spain as boyfriend and girlfriend…
13 years ago. so so delicious! thanks for the memory 🙂