Classic Spanish Tortilla with Manchego

Ingredients

• 8 large eggs
• 500 g floury potatoes
• 1 white onion
• 80 g Manchego cheese
• 150 ml olive oil
• 10 g flat-leaf parsley

Method

1. 1

   Peel and thinly slice the potatoes and onion. Heat the olive oil in a deep frying pan over medium-low heat and gently cook the potatoes and onion for 20 minutes until very tender but not coloured. Drain and reserve the oil.

2. 2

   Whisk the eggs well and season generously. Stir the potato and onion mixture into the eggs and leave for 5 minutes.

3. 3

   Return 2 tablespoons of the reserved oil to the pan over medium heat. Pour in the egg and potato mixture. Cook for 5–6 minutes, shaking the pan occasionally, until the base is set.

4. 4

   Carefully invert the tortilla onto a plate, then slide it back into the pan to cook the other side for a further 3–4 minutes.

5. 5

   Slide onto a board, grate Manchego over the top, and scatter with parsley. Serve warm or at room temperature.