Tortilla Española

The Spanish frittata, or tortilla española, was born out of necessity during the 19th century, likely in rural Spain. Legend has it that a savvy housewife in the province of Navarre created it to feed the masses with basic ingredients—eggs, potatoes, and onions—when faced with a shortage of food. It quickly became a beloved dish, popular for its simplicity, versatility, and ability to feed a crowd. It's said that the tortilla española is so iconic that debates over the "correct" recipe (onions, or no onions?) are as heated as any Spanish rivalry!

Here’s the grocery list:

• 4 large eggs
• 2 large egg whites
• 1 medium potato (about 150g), peeled and thinly sliced
• 1/2 medium onion, thinly sliced
• Salt and pepper to taste
• Optional: parsley or chives for garnish

Serves: 1 | Cost: £ | Difficulty: EASY

Instructions:

1. Cook the potatoes and onions:
   
   • Heat a non-stick pan over medium heat.
   • Add sliced potatoes and onions. Cook gently for 15–20 minutes, stirring occasionally, until soft but not browned. Season with salt.
2. Beat the eggs:
   
   • In a large bowl, beat the eggs and season with a bit of salt and pepper.
   • Once the potatoes and onions are done, let them cool slightly. Mix into the beaten eggs.
3. Cook the frittata:
   • Pour in the egg mixture and spread evenly.
   • Cook on low heat for 6–8 minutes until mostly set.
   • Carefully flip using a plate (or finish under a broiler for a few minutes) and cook another 3–4 minutes.
4. Serve:
   
   • Let it rest a few minutes, then slice and serve warm or at room temperature.