This is my go to when I haven’t got around to planning dinner or don’t have much in the fridge. The kid’s love it and leftovers make great school lunches.
1 large brown onion, thinly sliced
500g potatoes, peeled and chopped into small chunnks
1 cup olive oil (yes it sounds like a lot but most of it gets drained off)
fresh parsley, chopped
8 eggs, whisked well
Add the oil to a medium sized deep round based non stick frypan (make sure it has a lid). The size and shape of the pan is really important, you don’t want to end up with a thin lumpy pancake. Bring the oil to a moderate heat and add the onion and potato, lower the heat and simmer for 30 minutes with the lid on. The idea here is to gently stew and caramelise the potato. It is ready when the mixture is slightly golden and the potato is tender.
Drain off the oil but don’t wash the frypan and set the potato and onion mixture aside and allow to cool to room temperature.
Add the potato mixture to the whisked eggs and add as much or as little chopped parsley as you like. Season well with salt and pepper.
Pour the egg mixture back into the frypan that was used to caramelise the potato and onion. Cook a gentle heat for 20 – 30 minutes with the lid on. Don’t be tempted to rush this process. I usually let the tortilla sit in the pan to cool to room temperature before I even attempt to remove it. You made need to loosen the sides a little, put a large plate of the top of the frypan and flip the tortilla over.
Slice and serve with a fresh green salad.