Spanish Tortilla
Ingredients
- 600 gPotato (peeled and sliced)
- 6 pcEgg (beaten)
- 1 pcYellow onion (thinly sliced)
- 200 mlExtra virgin olive oil (for slow cooking)
- 1 pinchGray sea salt (for seasoning)
Method
A thick, melting omelet where potatoes slow-cooked in oil blend with just-set eggs. The exterior is lightly golden, while the center remains soft and juicy under the knife.
- 1
Peel the potatoes and slice them into 3 mm thick rounds. Finely slice the yellow onion so it melts during cooking.
- 2
Heat the olive oil in a pan. Add the potatoes and onion. The vegetables should cook slowly without browning. When a knife tip sinks in like butter, they are ready.
- 3
Drain the vegetables, reserving a bit of oil. Beat the eggs with salt in a large bowl. Add the hot vegetables. Let rest for 5 minutes: the eggs will start to thicken from the residual heat.
- 4
Pour the mixture into a hot pan with a drizzle of oil. Cook over medium heat, pulling the edges toward the center. When the bottom is set, place a plate over the pan and flip with a quick motion.
- 5
Slide the tortilla back into the pan to cook the other side for 2 minutes. It should feel soft to the touch, indicating a slightly runny center.
Frequently asked questions
How do you get this dish right?
- Do not brown the potatoes; they should simmer in the oil to stay tender.
- The secret is letting the egg and vegetable mixture rest before the final cooking.
How long does this dish keep?
Keeps for 48 hours in the fridge. Delicious cold or gently reheated in a pan.
