Breakfast · Mediterranean
Spanish potato tortilla wedge
A thick, tender potato and onion omelette, sliced into wedges for the week.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 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 4 wedges- 300 g potato, thinly sliced
- 1/2 medium onion, thinly sliced
- 2 tbsp olive oil
- 6 large eggs
- 1/2 tsp salt
Method
Heat the olive oil in a nonstick pan and cook the potato and onion over low heat for 15 minutes until tender.
Whisk the eggs with the salt in a large bowl.
Drain the potato and onion and fold into the eggs.
Return the mixture to the pan and cook over low heat for 6 to 8 minutes until mostly set.
Invert onto a plate, slide back into the pan and cook 3 more minutes.
Cool slightly and cut into 4 wedges.