Tortilla Española (Spanish Potato Omelette)

Thick, tender omelette of slowly fried potatoes and onion set with eggs, served warm or at room temperature.

45 min 6 servings Medium spanish

Ingredients

• 600 g potatoes
• 1 pcs onion
• 150 ml olive oil
• 6 pcs eggs
• 1 tsp salt

Steps

1. Peel 600 g of potatoes.
2. Slice the potatoes into thin rounds about 3 mm thick.
3. Peel 1 onion and slice it thinly.
4. Heat 150 ml of olive oil in a 24 cm non-stick pan over medium-low heat.
5. Add the potatoes and onion to the oil along with 0.5 tsp of salt.
6. Cook for 20 minutes, turning gently now and then, until the potatoes are tender but not browned.
7. Drain the potatoes and onion in a sieve set over a bowl to save the oil.
8. Crack 6 eggs into a large bowl.
9. Beat the eggs with 0.5 tsp of salt until well mixed.
10. Fold the warm potatoes and onion into the eggs.
11. Let the mixture rest for 5 minutes.
12. Heat 1 tbsp of the saved oil in the same pan over medium heat.
13. Pour the egg mixture into the pan and spread it flat.
14. Cook for 5 minutes on low heat until the edges are set.
15. Place a large plate over the pan and flip the tortilla onto it in one quick move.
16. Slide the tortilla back into the pan and cook the second side for 4 minutes.
17. Slide the tortilla onto a plate.
18. Let it rest for 5 minutes before cutting.