Remove the eggs from the skillet and keep them warm. Heat the oil in the skillet over medium-high heat. Add the potatoes and cook for 10 minutes or until they're browned, stirring often.

The latter dish, an icon of Spanish cuisine, is little more than eggs, potatoes, onions (sometimes), olive oil and salt: a thick omelet often cut into wedges and served at room temperature. It’s a ...

Inspired by a Spanish tortilla, this quiche combines crispy hash browns, creamy custard, and 2 kinds of cheese as the perfect comfort food for brunch or dinner.

Traditionally it wouldn’t be new season potatoes used in this dish – it ... Remove from the heat, add the eggs and stir until evenly mixed. Pour the egg mixture into a 20cm/8in non-stick ...

tortilla española. The latter dish, an icon of Spanish cuisine, is little more than eggs, potatoes, onions (sometimes), olive oil and salt: a thick omelet often cut into wedges and served at room ...

as this will give your tortilla better flavour (make sure it’s not hot, though: you don’t want scrambled eggs!). First, mix the cooked onions and potatoes together, then whisk the eggs and add ...

For her recipe, you'll need two large waxy potatoes, eight eggs, an onion and a generous ... over the pan and carefully invert the tortilla onto the plate Slide the tortilla back into the pan ...