Name: Caramelised onion tortilla
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: Spanish
Ingredients: 2 large onions halved and thinly sliced; 5 tbsp olive oil; 800g waxy potato peeled and thinly sliced; 6 large eggs

Home
Recipes
Caramelised onion tortilla

Caramelised onion tortilla

Jennifer Joyce

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.3 out of 5.4 ratingsRate

loading...

Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crostini of artichokes & chives

A star rating of 4.3 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large onions

halved and thinly sliced
5 tbsp olive oil
800g waxy potato

peeled and thinly sliced
6 large eggs

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal215
fat11g
saturates2g
carbs20g
sugars4g
fibre3g
protein8g
salt0.2g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.
step 2

Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.
step 3

Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.
step 4

When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren’t too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.

Recipe from Good Food magazine, May 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now