Spain / Main
Spanish tortilla
A thick omelette of potato and onion, where the potato is not fried but poached in oil until it is nearly a purée.
Ingredients
- Potatoes, sliced thin600 g
- Onion, thinly sliced1
- Eggs6
- Olive oil, nearly all of it goes back in the bottle400 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Heat the oil in a deep pan until it is warm rather than hot — a slice of potato dropped in should sigh, not crackle. Add the potato and onion and salt them.
Poach for twenty minutes, turning gently now and then. It is ready when a slice breaks easily against the side of the pan. Drain through a colander, keeping the potato.
Beat the eggs with a pinch of salt and fold the warm potato through them. Let it sit for ten minutes: the potato gives up starch and the tortilla holds together for it.
In a 24 cm pan with a spoon of oil, pour the mixture in and cook over medium heat for four minutes, easing the edges towards the middle with a spatula.
Cover with a plate, flip in one movement and slide it back raw side down. Three minutes more leaves the centre slightly loose, which is how it should be.
