Simple Spanish Tortilla

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Baby-Gusto has a cooked lunch three times a week at pre-school. The quality provided by the school is excellent, and they have had the effect of making him more adventurous about food. However, it does mean that on those evenings his appetite is diminished and I have taken to preparing a dinner for him that I grandly call ‘Antipasto platters’ but which simply consist of various vegetable sticks, cheeses, dips and fruit. I like for the whole family to eat the same meal as I have an inbuilt horror of short-order cooking, and so today when I had a hankering for tortilla I made it in the afternoon and we ate slices of it cold with our antipasto.

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Take 4 eggs, 1 large tablespoon of olive oil, 1 medium onion and 4 medium sized potatoes. Slice the onion and the peeled potatoes very thinly. Add oil to a pan, and when very hot add the onions and potatoes.

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Put a lid on the pan, turn down to the lowest setting and cook for ten minutes.

When the ten minutes are up, remove the onion and potato mixture, add to the beaten eggs in a jug and gently mix through so the onions and eggs are fully coated with egg. Return to the pan (you may have to add a little more oil) and cook again on a low heat for 15 minutes. It was at this point that I turned on the oven timer, abandoned the kitchen and went to watch ‘Real Housewives of New Jersey’.

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When the buzzer goes off, check the mixture which should be mostly set on the bottom, slide a spatula under the mixture and flip.

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Served with lots of lovely yummies….

In candlelight….

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