Smoky Spanish Tortilla

Smoky Spanish Tortilla

2 tablespoons olive oil

1 large onion, thinly sliced

1 teaspoon smoked paprika, plus extra for sprinkling

4 Yukon gold potatoes, thickly sliced

6 eggs

1/2 cup of smoked provolone cheese

salt and cracked black pepper

1. Heat 1 tablespoon of the oil in an 8 inch cast iron skillet and a lid, add the onion and smoked paprika, and cook gently for 4–5 minutes, until the onion has softened.

2. Add the potatoes and stir to coat in the onion and paprika mixture.

3. Cover and cook for 15 minutes, turning once and shaking the pan from time to time, until tender.

4. Beat the eggs together with the cheese in a large bowl and season with salt and black pepper.

5. Add the potato and onion mixture and mix thoroughly.

6. Heat the remaining oil in the skillet, add the egg and potato mixture, and cook over low heat for 8–10 minutes, without stirring, until set.

7. Place the pan under a preheated high broiler and cook for 2–3 minutes, until the top of the tortilla is golden brown.

8. Transfer to a board, sprinkle with a little extra smoked paprika, and serve cut into wedges.