Spanish potato tortilla
- Age: 12–18 months (Family food)
- Texture: Family meal
- Prep: 10 min
- Cook: 30 min
- Makes: 2 adults and 2 children
Ingredients
- 3 potatoes, thinly sliced
- 1 onion, sliced
- 6 eggs
- 3 tbsp olive oil
Contains: Egg
Method
- Cook the potato and onion gently in the oil, covered, 15 minutes until soft.
- Pour in the beaten eggs and cook over low heat 10 minutes; flip with a plate and cook 5 more until set through.
- Cool, cut into wedges; strips for your child. Salt the adults'.
Safety: Set right through, no wet centre. Serve your child's portion first, then salt the rest for the adults.
Storage: Fridge 2 days; better cold.
Tip: Four ingredients and no cheese. Eaten cold from the fridge it is the perfect lunchbox.
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