sharing recipes from one generation to the next
Delicious served with salad as a light meal or cut into bite sized pieces and served with drinks, my take on this classic has a bit more oomph than most I was served in Spain.
2 large cooked potatoes, diced
2 tablespoons olive oil
12 black olives, pitted and chopped
Freshly ground black pepper
4 eggs, lightly beaten.
Heat the oil in a 20cm frypan. Add the potatoes and sauté until warmed through and beginning to brown. Add the basil, olives, salt and pepper. Toss to combine.
Pour the eggs over the potatoes, swirl the pan so the egg completely covers the bottom. Cook over a medium heat until the egg is almost cooked through. Turn the tortilla, cook for a few more minutes then serve.
To successfully turn the tortilla, make sure it’s loose on the bottom of the pan, then slide it onto a dinner plate. Invert the pan over the plate then flip the plate and the pan at the same time so that the tortilla ends up, cooked side uppermost in the pan.