Brunch

Spanish Tortilla (Spain)

Name: Spanish Tortilla (Spain)
Total time: 45 min
Yield: serves 4
Ingredients: 600g Potato; 1 Onion; 200ml Olive oil; 6 Egg

Ingredients

serves 4

Peel the potatoes and cut them, along with the onion, into thin even slices about 3 mm thick: this evenness is what ensures uniform cooking.
Cook them very gently in the oil for 20-25 minutes over low heat, stirring occasionally, until very tender and soft without colouring: think confit rather than frying.
Drain the potatoes and onion in a colander, carefully keeping the cooking oil aside, as it has taken on all their flavour.
Beat the eggs in a large bowl with a pinch of salt, add the still-warm potatoes and onion, mix well while lightly crushing some of the slices, and let rest for 5-10 minutes: this rest lets the potatoes soak up the egg.
Heat a little of the reserved oil in a medium non-stick pan, pour in the whole mixture at once and cook for 5-6 minutes over low heat, until the edges are set and the centre is still runny.
Place a large flat plate over the pan, flip the whole thing in one firm, quick motion (the iconic move!), then slide the tortilla back into the pan to cook the other side.
Cook for another 4-5 minutes over low heat, gently pressing the edges with a spatula to round off the shape. The centre should stay slightly creamy.
Slide the tortilla onto a plate and let it rest for at least 10 minutes before cutting: it finishes setting as it cools slightly. Serve warm or at room temperature.

Brunch

serves 4

Peel the potatoes and cut them, along with the onion, into thin even slices about 3 mm thick: this evenness is what ensures uniform cooking.
Cook them very gently in the oil for 20-25 minutes over low heat, stirring occasionally, until very tender and soft without colouring: think confit rather than frying.
Drain the potatoes and onion in a colander, carefully keeping the cooking oil aside, as it has taken on all their flavour.
Beat the eggs in a large bowl with a pinch of salt, add the still-warm potatoes and onion, mix well while lightly crushing some of the slices, and let rest for 5-10 minutes: this rest lets the potatoes soak up the egg.
Heat a little of the reserved oil in a medium non-stick pan, pour in the whole mixture at once and cook for 5-6 minutes over low heat, until the edges are set and the centre is still runny.
Place a large flat plate over the pan, flip the whole thing in one firm, quick motion (the iconic move!), then slide the tortilla back into the pan to cook the other side.
Cook for another 4-5 minutes over low heat, gently pressing the edges with a spatula to round off the shape. The centre should stay slightly creamy.
Slide the tortilla onto a plate and let it rest for at least 10 minutes before cutting: it finishes setting as it cools slightly. Serve warm or at room temperature.