Tortilla Española (Spanish Potato Omelette)

Ingredients

• 600 g floury potatoes
• 1 white onion
• 6 large free-range eggs
• 100 ml olive oil
• 1 tsp sea salt
• 0.5 tsp black pepper

Method

1. 1

   Peel and thinly slice the potatoes and onion. Heat the olive oil in a 24 cm non-stick frying pan over medium-low heat. Add the potatoes and onion with a pinch of salt and cook gently for 20–25 minutes, turning occasionally, until the potatoes are tender but not coloured.

2. 2

   Beat the eggs in a large bowl with 1 tsp salt and plenty of pepper. Using a slotted spoon, transfer the cooked potatoes and onion to the egg mixture, pressing them in gently. Leave to rest for 5 minutes. Pour off most of the oil from the pan, leaving a thin coating.

3. 3

   Pour the egg and potato mixture back into the pan over medium heat. Shake gently and use a spatula to draw in the edges. Cook for 5–6 minutes until the base is set and golden.

4. 4

   Place a large flat plate over the pan and confidently flip the tortilla onto it, then slide it back into the pan uncooked-side down. Cook for a further 3–4 minutes until just set in the centre.

5. 5

   Slide onto a board, cool for 5 minutes, then cut into wedges. Serve warm or at room temperature.