Spanish Tortilla and Cabbage Slaw

Yesterday, I wanted a quick and easy dinner. Eggs & potatoes came to mind. It turned out to be a filling and satisfying dinner. My husband loved it and I highly recommend for a quick, weeknight dinner or weekend brunch item. This recipe easily feeds 4, when served with a side salad. I made a crunchy cabbage slaw to have a little color on our plates. This slaw also makes a second great appearance in your lunch box the following day. The longer is sits marinating in lemon juice and more tender it becomes. Perfect to pair with your favorite protein and other veggies.

I used a wok for cooking, which worked perfectly. I use organic, pasture raised eggs and organic potatoes. Crushed Maldon Sea Salt is perfect for a dish like this and when you using sea salt, you will tend to use less than granualated iodized salt, which also has flowing agents added.

Spanish Tortilla:
1 large onion
3 Tablespoons organic cold press extra virgin olive oil
1 ½ Tablespoons organic salted butter
2 cups (400g) waxy potatoes, peeled, & thinly sliced
2 garlic cloves, minced
8 eggs

Purple Cabbage Slaw Side:
1 head Purple Cabbage
1-2 t. Maldon sea salt
1-2 lemons, juiced

Method
For the tortilla:
Put a large non-stick wok (or small frying pan) on a low heat.
Cook the onion slowly in the oil and butter until soften, approximately 5 minutes.
Add the potatoes, cover the pan and cook for approximately 15 mins, stirring occasionally evenly fry.
When the potatoes are soft and the onion is shiny, crush 2 garlic cloves and stir in, and top with the beaten eggs.
Place the lid on the pan and leave to cook gently.

After 15-20 mins, the edges and base should be golden, the top set but the middle still a little wobbly.
To flip, place a plate on top of the pan and carefully flip. Place the flipped tortilla back into the pan to get golden brown on the now bottom side. Cooking for 3-4 minutes.
Then, transfer to a plate and serve warm or cold.

For the slaw:
Cut the head of cabbage into workable size chunks to safely and firmly hold in your hand for slicing. By cutting the cabbage head into smaller pieces, you’ll automatically get bite-size slivers of cabbage and no further slicing is necessary.
Using a mandolin or very sharp knife to thinly shave the cabbage in to thin strips.
Place cabbage into a large serving bowl and season with 1 t. sea salt and the juice of 1 lemon.
Let it marinate for 5-10 minutes. Taste it to check and adjust seasoning if necessary. If under seasoned add additional sea salt & lemon juice.
Best if served after marinating for 15 minutes at room temperature.
Store extra in a covered container in the refrigerator for up to 3 days.