Spanish Tortilla with Pisto
A classic Spanish dish made with potatoes, onions, and a tangy twist from pisto, all wrapped up in a crispy tortilla.
Ingredients
- ●1 large, thinly sliced Spanish onions
- ●3-4 medium-sized potatoes, peeled and thinly sliced 3-4 medium-sized potatoes, peeled and thinly sliced
- ●2 tbsp Pisto
- ●1/4 cup Grana Padano cheese, grated
- ●1/4 cup Manchego cheese, grated
- ●2 tbsp Olive oil
Instructions
- 1
Heat the olive oil in a large frying pan over medium heat.
- 2
Add the sliced onions and cook until softened, about 5 minutes.
- 3
Add the sliced potatoes and cook for 10-12 minutes or until they're golden brown.
- 4
Stir in the pisto and cook for 1-2 minutes.
- 5
In a large bowl, beat the eggs and season with salt and pepper.
- 6
Add the cooked potato mixture to the bowl and stir to combine.
- 7
Heat a small non-stick pan over medium heat.
- 8
Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
- 9
Sprinkle the Grana Padano and Manchego cheese on top of the tortilla.
- 10
Use a spatula to gently fold the tortilla in half.
- 11
Cook for another 2-3 minutes or until the cheese is melted and the tortilla is cooked through.
- 12
Slice the tortilla into wedges and serve hot.