Tortilla Española

Prep: 15 min  |  Cook: 40 min  |  Serves: 6 as tapas

Found in every bar in Spain, tortilla is humble food done right. Slowly poaching the potatoes in olive oil is what gives it its tender texture.

Ingredients

• 700 g waxy potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 250 ml extra virgin olive oil
• 6 large eggs
• 1.5 tsp fine sea salt

Method

1. Heat the oil in a 24 cm non-stick pan over medium-low heat. Add potatoes and onion with a pinch of salt.
2. Cook gently for 20-25 minutes, turning occasionally, until the potatoes are soft but not browned.
3. Drain the vegetables in a sieve over a bowl, saving the oil.
4. Beat the eggs with the salt, then fold in the warm potatoes and onions. Let sit 10 minutes.
5. Heat 1 tbsp of the reserved oil in the pan over medium heat. Pour in the mixture and cook 4-5 minutes until the edges set.
6. Place a large plate over the pan, flip confidently, slide the tortilla back in and cook 3 more minutes for a juicy center.
7. Rest for 10 minutes before cutting into wedges.

Tips

For a runnier center, cook the second side only 2 minutes. Serve with aioli or crusty bread.