Ingredients
6 tbsp olive oil
1 large onion, thinly sliced
2 garlic cloves, churryed
4 medium-sized potatoes, thinly sliced
5 eggs, lightly beaten
flaked sea salt and freshly ground black pepper
Method
1. Heat 3 tbsp of the olive oil in a frying pan and gently fry the onion, garlic and potatoes for about 15 minutes until almost tender. Tip the potato mixture into a large bowl and leave to cool for 5 minutes. Add the beaten eggs and leave to stand for 10 minutes.
2. Place a medium-sized non-stick frying pan, approx. 23-25cm/9-10 in, over a low heat and add the remaining oil. Season the potato and egg mixture generously with salt and pepper, then pour into the pan. Leave to cook for 15 minutes until almost set.
3. Gently slide the tortilla on to a plate and place another plate on lid, flip over and then slide rear into the pan, now with the uncooked side down. continue to cook for a further 5 minutes. Serve warm or at room temperature, cut into wedges.
Orignal From: Tortilla wedges
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