Tortilla Española

Ingredients

• •600 g yellow potatoes, peeled and thinly sliced (about 3 mm)
• •6 large eggs
• •1 medium yellow onion, thinly sliced
• •½ cup olive oil
• •1 tsp fine sea salt
• •¼ tsp black pepper

Directions

1. 1Heat olive oil in a 20–22 cm non-stick skillet over medium heat; add potatoes and onion, season with ½ tsp salt, and cook, stirring occasionally, until potatoes are tender but not browned, about 18 minutes.
2. 2Beat eggs with remaining salt and pepper in a large bowl until well combined.
3. 3Drain potatoes and onion through a colander, reserving 2 tbsp of the oil; let cool 3 minutes, then fold into beaten eggs and press gently so eggs cover everything.
4. 4Return the reserved oil to the skillet over medium-high heat; pour in the egg-potato mixture, shake to level, and cook until the edges are set and the bottom is golden, about 4 minutes.
5. 5Place a large flat plate face-down over the skillet, then flip the tortilla onto the plate in one confident motion.
6. 6Slide the tortilla back into the skillet uncooked-side down; tuck the edges with a spatula and cook 3 minutes more until just set in the centre.
7. 7Slide onto a serving plate and rest 5 minutes before slicing into wedges.

💡 The centre should be slightly custardy, not fully dry — Spaniards call this 'jugosa'. Use a well-seasoned non-stick pan to make the flip much easier.

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