The ever-popular Spanish omelette makes for a filling and tasty lunchtime treat, and of course is perfect as part of a tapas table for a dinner party. While parboiled potatoes work fine, if you have the time cut the spuds into dice and fry slowly in olive oil with onions and garlic before adding to the tortilla pan. Spanish tortilla is generally very ‘basic’, so for this recipe we have added a few touches of our own – purists of course may skip these steps.
Ingredients
6 eggs2 medium potatoes, diced
1 mild white onion, diced
2 cloves garlic, minced
1 red pepper, diced
1tsp dried thyme
2tsp sweet smoked paprika
FREE SHIPPING
on all orders over £50 - UK mainland only