Potatoes with fried onions and eggs

This is one form of Tortilla, a Spanish dish in which potatoes are cooked with egg to produce a sort of pancake.  It is served as a tapas dish or can accompany other dishes.  This version come from Andalusia.

Preparation Time: 20 Mins

Cooking Time: 1 Hr

Total Time: 80 Mins

Ingredients

For 4 servings…

500 gms          Potatoes    

                      Salt          

1½                 Onion  - halved and sliced       

4 tbs               Olive oil    

6                    Eggs        

2 tbs               Parsley  - chopped    

Method

Boil the potatoes in salted water for 20 minutes until tender and then drain.

In a large frying pan covered with a lid, fry the onions in the oil over a low heat.  Stir often until they are soft and their juice has evaporated so that the oil is sizzling.  It can take about 25 minutes.

Cut the potatoes into slices just under 1 cm thick and put them into the pan of onions.  Cook over a medium to high heat, uncovered - turning them over until both the potatoes and onions are golden.

Add salt to taste.

Beat the eggs lightly with a little salt and pour over the potatoes.  Stir over a medium heat until they reach a creamy consistency.

Serve hot, sprinkled with the parsley.

Variations

The dish lends itself to a number of interesting variations.  These include:

1)         Adding herbs to the potatoes – including rosemary

2)         Adding a chopped green pepper to the onions

3)         Adding slices of chorizo and bacon to the potatoes.

Wine recommendations

A white wine or Sherry.

Conventional

     Manzanilla Sherry

Interesting

     Côtes de Gascogne blanc

     Mâcon

     Pinot Gris