Caramelised onion tortilla

Caramelised onion tortilla

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(1 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 8
Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal215
  • fat11g
  • saturates2g
  • carbs20g
  • sugars4g
  • fibre3g
  • protein8g
  • salt0.2g
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Ingredients

  • 2 large onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 800g waxy potato, peeled and thinly sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6 large egg

Method

  1. Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.

  2. Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.

  3. Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.

  4. When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren’t too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.

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Comments (4)

gfnatalie's picture

To Jills Fills, Res-eeps and Mike. You're all right- 2.5cm slices of potato was an error on our part. Our cookery team suggest you slice thinly according to personal taste and depth of pan. Sorry for the mix up! All the best, BBC Good Food web team.

mikety's picture
3

I can guarantee you that it isn't 2.5cm! Think it might be easier to go for half an inch (at the most).

I think this recipe is missing something i.e. herbs, or a sauce of some kind.

Probably not one I'd make again.

helenrothwell's picture

It surely means 2.5mm -- though that's awfully specific!

jillavenell's picture

Suggest that 2.5 cm slices are a little larger than the picture suggests!

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