Traditionally, this Spanish tapa is made with just potatoes, eggs, olive oil, and simple salt and pepper seasoning, though many traditional recipes also include onions.
Adding feta introduces a gentle tang that complements the natural sweetness of the onions perfectly.
While it uses a generous amount of olive oil, none of it goes to waste—the oil becomes beautifully infused with onion flavour and can be saved and reused in other dishes.
The potatoes should be sliced very thinly—just slightly thicker than a mandolin slice—to ensure they soften evenly. Mixing the warm potatoes with the eggs helps the heat carry through, ensuring the centre of the omelette cooks perfectly.
POTATO TORTILLA WITTH FETA AND PEAS
Serves 2-3
Ingredients:
500 g waxy potatoes
3 eggs
1 medium onion
50-80 g feta
50 g frozen peas, defrosted
salt and pepper to taste
250-300 ml olive oil
Method:
Thinly slice the potatoes and onions and place them in a frying pan about 21 cm wide and 5 cm deep. Add enough olive oil to just cover the vegetables, sprinkle with a little salt, and gently turn until everything is evenly coated.
Set the pan over a medium heat. Once the oil is hot, reduce the heat to low and cook gently for 10–15 minutes, carefully turning the potatoes halfway through, to ensure they cook evenly.
Continue to cook until the potatoes are tender but still holding their shape.
Meanwhile, beat the eggs in a medium bowl. Crumble in the feta, stir in the peas, and season lightly with salt and pepper.
When the potatoes are cooked, carefully tip the contents of the pan into a sieve set over a bowl to catch the oil. Give the potatoes a gentle shake to remove as much excess oil as possible.
While the potatoes are still warm, transfer them to the bowl with the egg mixture. Mix gently with a fork so the potatoes are evenly coated without breaking them up.
Return the frying pan to a medium heat and add a little of the reserved oil if needed. Tip in the potato mixture, spreading it out evenly to fill the pan.
Cook gently for about 5 minutes, or until the omelette is set underneath and no liquid egg rises to the surface when lightly pressed with a spatula or fish slice.
Invert on to a plate then slide back into the pan. Leave to cook for a few minutes more before inverting back onto a plate. Set aside to cool. Best served at room temperature.
