Spanish Tortilla

Serves 6

Time: 10 minutes preparation, 30 minutes cooking

· 350g / 12oz onion, peeled and thinly sliced

· 75g / 3oz Pura Solid Vegetable Oil

· 700g / 1½lb potatoes, peeled and thinly sliced

· 6 large eggs, beaten

· Salt and freshly ground black pepper

Heat the Pura Solid Vegetable Oil in a large non-stick frying pan add the onions and sauté them gently for about 10 minutes until soft. Add the potatoes to the pan and cook over a moderate heat stirring frequently for 10-15 minutes until the vegetables are golden and almost tender.

Transfer the potato mixture to a colander, draining and reserving any remaining oil. Add the onion and potato to the beaten eggs with plenty of seasoning. Heat the reserved oil in a clean frying pan, adding extra if necessary to give a good film. Add the potato, onion and egg mixture pressing it down gently. Cook over a moderate heat for 6-8 minutes or until brown underneath and the egg is almost set. Place the pan under a pre heated grill for about 3 minutes to brown the top.

Serve warm or cold cut into pieces with tomato and basil and lots of crusty bread.

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