This is quick, easy and cheap yet satisfying and a bit more of a meal than just an omelette would be. In fact really this makes enough for a snack later too. As the Spanish generally advocate serving it at room temperature this is most definitely not a problem for me!
So - what do we need?
1 small onion, halved and sliced finely
Half a tin potatoes- use the value ones
Heat a slug of EVOO and sweat down the onions whilst you slice the potatoes. You can make them thick or thin - it' a matter of personal choice. I've seen recipes for both ways on line and they all claim that theirs is the 'authentic' way of doing it.
Add the potatoes and a pinch of salt and cook gently, half covered, until nicely softened, getting a little colour and taking on all the lovely oniony flavours.
Beat the eggs, add plenty of salt and pepper and pour swiftly into the pan. Throw in the chopped parsley and give the whole lot a very quick stir so everything is coated in the egg, then cover and leave to cook.
Once you judge the bottom is cooked through, cover the pan with a plate and quickly invert the lot, then slide the tortilla back in to finish cooking.
Serve. That's all there is to it. J
You could add other bits to this depending on what you have lying around to use up. You could also add another egg for an even more substantial final product if wanted. It's one of those very un-strict recipes. Have a play with it!
I'm adding this to Chris's Bloggers Around the World - Food World Cup challenge. Do check it out - there's going to be a lot of posts for this one!