Spanish tortilla fingers

Name: Spanish tortilla fingers
Total time: 45 min
Yield: One 20 cm (8 in) tortilla: 2 adults and 1 baby
Ingredients: 2 medium potatoes; 1 small onion; 4 eggs; 2 tbsp olive oil

A soft Spanish-style potato and onion omelette, cooked in a little olive oil until set all the way through and cut into fingers. Contains egg: offer it once your baby has had egg on its own.

From: 6 months
Time: 45 min
Makes: One 20 cm (8 in) tortilla: 2 adults and 1 baby

Contains egg

Ingredients

2 mediumpotatoesabout 350 g (12 oz)
1 smallonion
4eggs
2 tbspolive oil

Steps

1Wash your hands. Scrub the potatoes with a clean vegetable brush under running water, peel them, cut away any green, damaged or sprouting parts, and slice them thinly, about 3 mm (⅛ in). Rinse the onion, peel it and chop it finely, so there are no long strips.
2Boil the potato slices for about 8 to 10 minutes, until a knife slides through with no resistance. Don't add salt to the water. Drain them well and let them steam dry.
3Meanwhile, cook the onion gently in 1 tbsp of the oil for about 10 to 15 minutes, stirring, until very soft and see-through, with no crunch. Don't add salt.
4Beat the eggs in a large bowl, then gently stir in the potato and onion. Don't taste the raw mixture: it contains raw egg. Wash your hands, the bowl and utensils in hot, soapy water after handling raw egg.
5Heat the rest of the oil in a 20 cm (8 in) nonstick pan over low heat. Pour in the mixture, cover with a lid and cook for about 10 minutes, until the edges and base are set. Then slide it onto a plate, flip it back into the pan and cook the other side for 5 minutes. That plate has touched raw egg, so wash it in hot, soapy water before you use it again. If you'd rather not flip it, use an ovenproof pan and finish it in the oven at 180°C (350°F) for 10 to 15 minutes.
6Cook until it's set all the way through, with no runny or wet egg in the middle, even if your family usually likes tortilla soft in the center. The center should reach 160°F (71°C) on a food thermometer. Cut into the middle to check.
7Slide it onto a clean plate and let it cool for 10 minutes, then cut your baby's portion into fingers about 6–8 cm long and 2 cm wide (2½–3 × ¾ in). Squash one between your thumb and finger: the potato and onion should be soft, with no firm slices and no long strands of onion. Trim off any crisp edges, and check they're only just warm before serving.

How to serve it by age

6 months+

Once your baby has had egg on its own without a reaction, offer one or two tortilla fingers to hold and gnaw.

9 months+

Cut fingers into pieces no bigger than about 1 cm (just under ½ inch) for pincer-grasp practice, or keep offering whole soft fingers to bite.

12 months+

Serve fingers or bite-sized pieces about 1 cm (just under ½ inch) with soft-cooked vegetables, as part of the family meal.

Where US and UK guidance differ on this recipe

United States(AAP and CDC)Your setting

The CDC lists raw or undercooked (runny) eggs as a riskier choice for children under 5. USDA FSIS says to cook egg dishes to 160°F (71°C) and eggs until the white and yolk are firm.

United Kingdom(NHS)Your setting

The NHS says hens' eggs with the British Lion stamp are fine for babies lightly cooked, and other eggs should be cooked until the white and yolk are solid. A thick tortilla is hard to check by eye, so this recipe cooks it set all the way through for everyone.

We cover US and UK guidance in detail. Elsewhere, check your national health service's advice too.

If your baby reacts

This recipe contains egg. Introduce one new allergen at a time, mixed into a food your baby already eats, before serving it in a dish with other new foods. Contact your pediatrician, GP or health visitor if you notice mild signs after eating, such as a few hives or a little vomiting. See signs of a reaction.

Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.

Leftovers and the rest of the family

Storing it

Cool leftover tortilla quickly and keep it in a covered container in the fridge for 3 to 4 days, or freeze fingers for 2 to 3 months (freeze them in a single layer, then pack them together once frozen). The potato may turn a little softer after freezing. Thaw it in the fridge and use it within 24 hours of thawing, or reheat it from frozen. Reheat only once, until steaming hot, 165°F (74°C), then let it cool before serving. Throw away anything left in your baby's bowl. Don't leave tortilla at room temperature for more than 2 hours, or 1 hour if it's hotter than 90°F (32°C).

For the grown-ups

Cut your baby's fingers first, then season the adults' wedges with salt and serve them with a tomato salad or bread. Leftovers make an easy lunch the next day: reheat them until steaming hot, 165°F (74°C), as in the storage note, and let your baby's portion cool before serving.