Spanish Tortilla (Potato Omelette)

Serves 4

Preparation time: 20 minutes

Cooking time: 40 minutes

Cost per recipe: Serves 4 for under R60

Ingredients:

• Olive oil, for frying
• 1 kg potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• Salt and pepper
• 6 eggs
• 125 ml (½ cup) milk
• 5 ml (1 tsp) paprika
• 2 garlic cloves, crushed
• Handful chives, finely chopped + extra

Method:

1. Preheat oven to 180°C. Heat a thin layer of oil in a deep 25 cm ovenproof frying pan on medium. Add the potatoes and onions. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender.
2. Whisk together the eggs, milk, paprika, garlic and chives. Season with salt and pepper. Pour over the potatoes and gently press to even out the top.
3. Reduce the heat to medium-low. Cook for about 5 minutes or until the edges start to set. Bake for about 25 minutes or until cooked through and browned.
4. Set aside for 5 minutes. Turn out onto a serving plate (optional). Sprinkle with extra chives.
5. Serving suggestion:
6. Serve with a side salad.
7. Baby marrow, Ham and Egg Slices