When the tortilla is well set and golden underneath ... Put a generous 2.5cm of olive oil into a frying pan. Fry the potatoes and onions in the hot oil for about 5-7 minutes.

This dish, often enjoyed warm or at room temperature, has a soft, custardy center filled with tender potatoes, sweet bell peppers, and savory onions. The Spanish Tortilla is as versatile as it is ...

Cook the tortilla. Once the mixture is rested ... then pour them over the warm potatoes and onions and stir gently to bring everything together. Season well with a good pinch of flaky sea salt ...

If you've ever had to make French onion soup or even ... Those thick, sturdy potato peels work wonderfully as a crispy, starchy alternative to tortilla chips in this nacho hack.

This week for I Made it So You Don’t Have To, I decided to venture into tapas territory and experiment with Spanish cuisine.

A tortilla welcomes anything, so you can be adventurous with what you add to the basic potato and onion mix: peppers, asparagus, leftover roast vegetables… you can eat it hot but some people ...

Heat the oil a medium sauté pan or frying pan with a lid over a medium heat. Gently fry the potatoes, onion, garlic, bay leaves, thyme, rosemary, Espelette pepper and salt for 13–15 minutes.

In a bowl, mix grated beetroot, mashed sweet potato, chopped onion, green chilies, coriander, gram flour, and spices. Add ...