Onion Tortilla
Ingredients
- 600 gPotato (finely sliced)
- 2 pcOnion (thinly sliced)
- 6 pcEgg (beaten)
- 200 mlExtra virgin olive oil (for candying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Peel the potatoes and cut them into 3 mm slices. Finely slice the onions. The thickness must be consistent for even cooking.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48 hours in the fridge. Can be enjoyed cold, at room temperature, or gently reheated in a pan.
