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Truffle Tortilla de patatas

Castilla y La Mancha

Truffle Tortilla de patatas

Tortilla de patatas is one of the most popular Spanish dishes and globally loved. This recipe is ideal for a midweek dinner that is quick, easy and so tasty.

Serves

4

Preparation time

20 minutes

Cooking time

20 minutes

Allergens

Ingredients

For the caramelised onion:

  • 2 tbsp Mild & Light La Española Olive Oil 
  • 300g Spanish onion, thinly sliced 

For the tortilla:

  • 8 free-range eggs
  • 150g salted crisps
  • 1 tbsp La Española Extra Virgin Olive Oil Flavoured with White Truffle
  • Salt and freshly ground black pepper
  • 3 tbsp La Española Extra Virgin Olive Oil Mild Flavour, for cooking

To serve:

  • Fresh green salad

Directions

  1. Heat La Española Mild & Light Olive Oil in a frying pan over a high heat, and cook the onions for 5 minutes until golden and starting to caramelise.
  2. In a large bowl, beat the eggs, then stir in the chips, caramelised onion, truffle oil and season. Leave to stand for 15 minutes for the crisps to soak into the egg. 
  3. Heat La Española Extra Virgin Olive Oil Mild Flavour in a 20cm non-stick pan, over a medium heat, pour in the tortilla mix. Reduce the heat to low and simmer for 8-10 minutes, without stirring, until set.
  4. Place under a preheated hot grill and cook for 2-3 minutes until the top is golden brown, or invert onto a plate and carefully slide back into the pan. 
  5. Cook for a few minutes until golden.
  6. Transfer to a cutting board and serve cut into wedges, with a side salad.

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