← Nouns Cooking · Spanish

Ingredients

• 600 g waxy potatoes, peeled, halved and thinly sliced
• 1 large onion, thinly sliced
• 150 ml Olive oil
• 6 large eggs
• 1 tsp Salt

Method

1. Heat the oil in a 24 cm non-stick frying pan over medium-low heat. Add the potatoes, onion and half the salt and cook gently for 20–25 min, turning now and then, until the potatoes are completely soft and lightly golden in places. You are poaching them in oil, not frying them crisp.
2. Tip everything into a sieve set over a bowl to drain off the oil; keep the oil for next time.
3. Beat the eggs with the rest of the salt in a large bowl, then stir in the warm potatoes and onion. Leave for 10 min so the potatoes soak up the egg.
4. Wipe out the pan, add 1 tbsp of the drained oil and heat over medium. Pour in the mixture and spread it evenly. Cook for 5–6 min, running a spatula round the edge to tuck it in, until the base is golden and the top is still a little runny.
5. Put a flat plate bigger than the pan on top, hold it firmly and confidently flip the pan over so the tortilla lands on the plate. Slide it back into the pan, cooked side up.
6. Cook for 3–4 min more for a juicy centre, or a few minutes longer if you prefer it firm. Slide onto a board and rest for 5 min before cutting into wedges.

Tips

• For anyone pregnant, very young or elderly, cook it until the centre is fully set.
• Use oven gloves for the flip and do it over the sink if you are nervous.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Spain on a Fork BBC Good Food