Spanish Tortilla

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.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 688
• Protein: 13 g
• Carbs: 27 g
• Fat: 58 g

Ingredients

• 600 g Potato ( peeled and sliced )
• 6 piece Egg ( beaten )
• 1 piece Yellow onion ( thinly sliced )
• 200 ml Extra virgin olive oil ( for slow cooking )
• 1 pinch Gray sea salt ( for seasoning )

Instructions

1. Cutting the vegetables

   Peel the potatoes and slice them into 3 mm thick rounds. Finely slice the yellow onion so it melts during cooking.

2. Confit in oil

   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. Mixing and resting

   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. Searing the tortilla

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the fridge. Delicious cold or gently reheated in a pan.