Tortilla Española with Tomato Salad

Ingredients

Quantities are for one portion.

• 1 tspsherry vinegar (or red wine vinegar)
• 30 mlolive oil
• 1onion, thinly sliced
• salt to taste
• 150 gpotatoes, peeled and thinly sliced
• 3eggs
• 50 gtomato, diced

Method

1. Heat the olive oil gently in a small, non-stick frying pan. Add the thinly sliced potatoes and onions.
2. Cook them slowly over low heat, poaching them in the oil rather than frying, until they are soft and tender but not brown. Drain them, keeping a drop of oil in the pan.
3. Beat the eggs in a large bowl with a generous pinch of salt.
4. Fold the hot, soft potatoes and onions into the beaten eggs and let the mixture sit for five minutes so the potatoes absorb the egg.
5. Heat the reserved pan over medium heat. Pour the egg and potato mixture in. Cook until the edges set and the bottom is golden.
6. Place a flat plate over the pan, invert the tortilla onto the plate, and slide it back into the pan to cook the other side.
7. Slide the thick tortilla onto a board. Toss the diced tomato with the vinegar and a drop of oil for a salad, and serve a slice of tortilla alongside.