Dinner · Mediterranean
Spanish tortilla with side salad
A classic potato and onion omelet, sliced thick and served with a simple green salad.
- Serves
- 3
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 3 servings- 500 g russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 80 ml olive oil
- 6 large eggs
- 1/2 tsp salt
- 80 g mixed salad greens
- 1 tbsp balsamic vinegar
Method
Heat the olive oil in a nonstick skillet over medium-low heat and cook the potatoes and onion for 20 minutes, stirring occasionally, until tender but not browned.
Drain the potatoes and onion, reserving 1 tbsp of oil in the pan.
Whisk the eggs with the salt in a large bowl and fold in the potatoes and onion.
Pour the mixture back into the skillet and cook over medium-low heat for 8 minutes until mostly set.
Invert the tortilla onto a plate, slide it back into the pan, and cook for 4 more minutes.
Slice and serve with the salad greens tossed in balsamic vinegar.