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Light olive oil for cooking
700g onions, peeled and finely sliced
700g white potatoes
5 good-quality medium eggs
Sea salt and freshly ground pepper
Try to spend the time on softening the onions and potatoes as this will make the end results so much more delightful. Perfect school holiday meal!
Heat 1cm-1.5cm of olive oil in a deep, medium-sized frying pan.
Add the onions and cook slowly for about 15-25 minutes until golden and soft. In the meantime peel the potatoes and slice into 1cm rounds.
Add the potatoes to the onions and turn up the heat a little. Cook until the potatoes are tender, but not crisp. Drain the mixture through a sieve, saving the oil for later use. Set aside and wipe out pan.
Beat the eggs in a bowl and add the potato and onion mix, season well with salt and pepper. Mix gently to combine.
Heat 2-3 tablespoons of previously used oil in pan over medium heat and add mixture. Allow to settle briefly (about one minute) gently moving the egg mixture from the outside of the pan to the centre - this will allow the mixture to cook through.
Tidy around the edge of the tortilla with a spatula to create a round edge. Now allow the egg to set so the base forms, tidy up the edge and place a plate over the surface of the tortilla, carefully flip and slide tortilla on to plate.
Now return the tortilla back to pan with cooked side up. Return to heat and continue to cook for a further five minutes or until just firm.
Can be eaten immediately or, as the Spanish like to eat this, at room temperature.
Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.