Spanish Tortilla

Method

1. 1
   • potato 800 g
   • onion 1
   • olive oil 1½ dl
   • salt to taste

   Soften the potatoes — Heat the olive oil in a non-stick pan over medium-low heat. Add the potatoes and onion, season with salt, and cook gently for 20 minutes, stirring often, until soft but not browned. Drain, reserving the oil.

   ⏱20 min
2. 2
   • potato 800 g
   • onion 1
   • egg 6
   • salt to taste
   • black pepper to taste

   Combine with the eggs — Beat the eggs in a large bowl with a little salt and pepper. Fold in the drained potatoes and onion and let sit for 5 minutes.

3. 3
   • egg 6
   • olive oil 1½ dl

   Cook the base — Heat 1 tbsp of the reserved oil in the pan over medium heat. Pour in the egg mixture and cook for 8 minutes, shaking the pan now and then, until the base and edges are set but the top is still soft.

   ⏱8 min
4. 4

   Flip and finish cooking — Slide the tortilla onto a plate, invert the pan over it, and flip it back into the pan to cook the other side for 3 minutes. Slide onto a board, rest 5 minutes, then cut into wedges.