Potato and saffron tortilla

Method

1. Place the saffron strands in a bowl and cover with 2 tablespoons of boiling water. Set aside for around 20 minutes to develop its full flavour and colour.

2. Heat 1 tablespoon of the olive oil in a non-stick pan and gently fry the onions until golden and softened. Add the potatoes, cover with a lid, and cook until tender - about 20-25 minutes. Leave to cool slightly.

3. In a large bowl, beat the eggs and mix in the saffron and its soaking liquid. Add the cooked potatoes and onions to the eggs and season with black pepper.

4. Heat the remaining tablespoon of olive oil in a frying pan and tip the potato and egg mixture into the hot frying pan, gently shaking the pan and cooking for 2 minutes, until the tortilla is just set. Serve straight from the pan.

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Ingredients

1 tsp saffron strands
2 tbsp Olive oil
1 onion, finely sliced
450g Potatoes, finely sliced
6 Eggs
freshly ground black pepper
rock salt

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