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Truffle tortilla

Castilla y La Mancha

Truffle tortilla

Tortilla de patatas is one of the most popular Spanish dishes. We’ve give it a twist to this traditional dish adding a splash of La Española Truffle Olive Oil. Try it, you won’t regret it!

Serves

4

Preparation time

20 minutes

Cooking time

20 minutes

Allergens

Ingredients

For the caramelised onion:

  • 2 tbsp Light in Colour La Española Olive Oil 
  • 300 g Spanish onion, thinly sliced 

For the tortilla:

  • 8 free-range eggs
  • 150 g salted crisps
  • 1 tbsp truffle oil
  • Salt and freshly ground black pepper
  • 3 tbsp La Española Extra Virgin Olive Oil, for cooking

To serve:

  • La Española Truffle Oil, for drizzling
  • Crisp green salad

Directions

  1. Heat the olive oil in a frying pan over a high heat cook the onions for 5 minutes until golden and starting to caramelise.
  2. In a large bowl, beat the eggs, then stir in the crisps, caramelised onion, truffle oil and season. Leave to stand for 15 minutes for the crisps to soak into the egg. 
  3. Heat the olive oil in a 20 cm pan non- stick pan, over a medium heat, pour in the tortilla mix. Reduce the heat to low and cook for 8-10 minutes, without stirring, until set.
  4. Place under a preheated hot grill and cook for 2-3 minutes until the top is golden brown, or invert onto a plate and carefully slide back into the pan. Cook for a few minutes until golden.
  5. Transfer to a board and serve cut into wedges, with a salad.