Truffle Tortilla
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Ingredients
- For the caramelised onion:
- 2 tbsp Light in Colour La Española Olive Oil
- 280g Spanish onion, thinly sliced
- For the tortilla:
- 8 free-range eggs
- 140g 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 Extra Virgin Olive Oil Flavored with Truffle, for drizzling
- Crisp green salad
preparation
-
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.
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3.
Heat the olive oil in a large 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.
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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.
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5.
Transfer to a board and serve cut into wedges, with a salad.