Spanish Vegetable Tortilla

SERVES: 4–6

Preparation time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

3 tbsp olive oil

2 onions, sliced

2 potatoes, about 600 g (1 lb 5 oz), peeled and thinly sliced

200 g (7 oz) frozen petit pois

6 large eggs

Salt and freshly ground black pepper

Heat 2 tablespoons of the oil in a 20 cm (8 in) lidded frying pan with a heat-resistant handle. When hot, add the onions and potatoes and stir to coat them in the oil. Season then reduce the heat to low. Cover and cook gently for 15 minutes, turning the vegetables occasionally from time to time, until they have softened. Remove from the pan and set aside on a plate.

Tip the peas into the pan, increase the heat slightly and stir-fry for 1 minute until starting to soften. Beat the eggs together lightly in a large bowl and season well. Stir the potatoes, onions and peas into the eggs and mix thoroughly. Return the pan to the heat and add the remaining oil. When hot, pour in the egg mixture and reduce the heat to low. Cook for 20–25 minutes, without stirring, until there is virtually no raw egg left on the surface.

Preheat the grill to high. Place the pan under the grill for 2–3 minutes until the tortilla is set and golden brown. Leave to cool before cutting into wedges or wrap in foil until ready to serve.