Tortilla Espanola (Spanish Omelette)

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Peel and thinly slice the onion and the potatoes (if using red or another soft-skinned potato, you may choose to leave the skin on).

3. 3

   Place in a large microwave-safe bowl and toss with a nice drizzle of olive oil, a big pinch of salt and a few grinds of fresh black pepper.

4. 4

   Microwave on high for 7-10 minutes, stirring once, or until the potatoes are just cooked through.

5. 5

   Once cooked, remove from microwave and allow to cool slightly.

6. 6

   Once the potatoes and onions have cooled slightly (you can speed up this process by sticking them in the freezer for a few minutes), in a separate bowl whisk the eggs with another pinch of salt and a few more grinds of pepper.

7. 7

   Add the eggs to the potatoes and onions, stirring to coat.

8. 8

   Heat a tablespoon of olive oil in a 10-inch, oven-safe non-stick skillet over medium-high heat.

9. 9

   Add the potato and egg mixture to the hot pan, spreading out the potatoes to evenly cover the pan.

10. 10

    Allow to cook for 3-5 minutes, or until the edges of the tortilla are set.

11. 11

    Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the center of the eggs are set.

12. 12

    Remove from the oven and invert onto a plate, so that the bottom of the tortilla is now on top.

13. 13

    Serve warm or, more traditionally, at room temperature or cold.

14. 14

    Will keep, well-wrapped in the fridge, for 3 days.

* Per serving · 4 servings · Values may vary.