Spanish tortilla (potato omelette)

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
• Extra-virgin olive oil80 g (20 g)
• Salt4 g (1 g)

Method

1. Slice potato and onion thinly; cook gently in oil 20 minutes.
2. Mix into beaten eggs with salt.
3. Cook in the pan on low; flip with a plate and finish.

In the galley

• Best on calm days or at anchor — 2/5 for sea tolerance.
• Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
• Contains: Eggs — always check the labels of what you buy.