Onion Tortilla

A thick omelet where potatoes and onions have been slowly candied in olive oil. The exterior is golden brown while the center remains supple and slightly runny.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 705
• Protein: 14 g
• Carbs: 31 g
• Fat: 58 g

Ingredients

• 600 g Potato ( finely sliced )
• 2 piece Onion ( thinly sliced )
• 6 piece Egg ( beaten )
• 200 ml Extra virgin olive oil ( for candying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Peel the potatoes and cut them into 3 mm slices. Finely slice the onions. The thickness must be consistent for even cooking.

2. Confit in oil

   Heat the olive oil in a pan. Submerge the vegetables. They should not fry but confit: they become translucent and tender. A knife tip should enter the potato without resistance.

3. Egg binding

   Beat the eggs in a large bowl with salt and pepper. Drain the candied vegetables and pour them hot into the eggs. Let rest for 5 minutes so the starch binds everything together.

4. Searing and flipping

   Pour the mixture into a hot pan with a drizzle of oil. When the edges loosen and the bottom is set, place a plate on top and flip with a sharp movement. Slide back in to cook the other side.

Chef's tips

• Do not throw away the cooking oil, filter it; it is flavored and reusable.
• Letting the egg-vegetable mixture rest is the secret to a tortilla that doesn't fall apart.

Storage

Keeps for 48 hours in the fridge. Can be enjoyed cold, at room temperature, or gently reheated in a pan.