Cook and Scale
Spanish Tortilla
6 servings · 50 min total
The beloved potato-and-onion omelette of Spain: thick, tender and just-set in the middle. Wonderful warm, room temperature or in a sandwich.
Ingredients
- 800 g potato, thinly sliced
- 1 onion, thinly sliced
- 6 egg
- 1½ dl olive oil
- salt to taste
- black pepper to taste
Contains: Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
- 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.