Spanish Tortilla with Ensalada Mixta

The classic thick Spanish potato omelette — silky eggs, soft potato slices, and sweet onion — paired with a simple mixed salad. The ultimate relaxed Friday dinner.

Servings: 3 | Prep: 15 min | Cook: 30 min | Calories: 450 per serving

Ingredients

Tortilla

• 500g potatoes, peeled and sliced thin (2-3mm)
• 1 medium onion, halved and thinly sliced
• 6 eggs
• 150ml olive oil (for confit-frying, most gets drained)
• Salt to taste

Ensalada Mixta

• 1 head romaine lettuce, chopped
• 2 medium tomatoes, cut into wedges
• ½ cucumber, sliced
• 3 spring onions, sliced
• Handful of olives
• 2 tbsp olive oil
• 1 tbsp sherry vinegar or red wine vinegar
• Salt and pepper

Instructions

1. Confit the potatoes: Heat olive oil in a 24-26cm non-stick skillet over medium-low heat. Add potato slices and onion. Cook gently for 15-18 minutes, stirring occasionally, until potatoes are completely tender but NOT browned. They should be soft enough to break with a wooden spoon. Season with salt.