🥚 Tortilla Española

6 servings · prep 15 min · cook 30 min

Ingredients

• 700 g potatoes
• 1 large onion
• 6 eggs
• 250 ml olive oil
• Salt

Method

1. Slice the potatoes into 3 mm rounds and slice the onion.
2. POACH them (do not fry) in the olive oil over medium-low heat for 20 min: they should turn meltingly soft without browning.
3. Drain them well, keeping 2 tbsp of the oil.
4. Beat the eggs, salt them, tip in the hot potatoes and let stand 10 min — this rest is what truly binds the tortilla.
5. Cook over low heat in the oiled pan for 5 min, until the edges set.
6. Flip it using a plate and cook 4 min on the other side. The centre should stay slightly runny.

Adapted from Spain on a Fork (YouTube)

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