Tortilla Española

Ingredients

Instructions

1. 1

   Peel the potatoes and cut them into thin 3-4 mm slices or small half-moons for even cooking. Peel and thinly slice the onion. Crack the eggs into a large bowl and beat just until fully combined with 4 g of the salt; do not over-whisk, which can make the texture less custardy.

2. 2

   Pour the 120 ml olive oil into a 20 cm nonstick or well-seasoned frying pan and warm over medium-low heat. Add the potatoes, onion, and remaining 2 g salt. The oil should gently bubble, not fry aggressively. Cook for 16-18 minutes, stirring and turning carefully every few minutes, until the potatoes are fully tender when pierced and the onion is soft and sweet, with little to no browning.

3. 3

   Set a sieve over a bowl and drain the potato-onion mixture, reserving the oil. Let the potatoes cool for 2 minutes so they do not scramble the eggs. Add the warm potatoes and onion to the beaten eggs and fold gently to coat. Rest the mixture for 5 minutes so the potatoes absorb some egg and the interior cooks up creamy.

4. 4

   Return 15 ml of the reserved cooking oil to the pan and set over medium heat. Pour in the egg-potato mixture and spread it evenly. Cook for 3-4 minutes, shaking the pan occasionally and running a spatula around the edge so it does not stick. When the sides are set but the center is still slightly loose, place a flat plate over the pan.

5. 5

   Confidently invert the tortilla onto the plate, then slide it back into the pan to cook the second side. Tuck in the edges with a spatula to create the classic rounded shape. Cook for 2-4 minutes more, depending on whether you want the center just-set and creamy or fully set. The tortilla is done when it feels lightly springy and no raw egg runs out.

6. 6

   Slide the tortilla onto a plate and rest for 5 minutes before slicing; this helps it set and keeps the slices neat. Drizzle with the 5 ml olive oil to serve, warm or at room temperature.

Nutrition per serving

Notes

• •A 20 cm pan gives a nicely thick tortilla for 2 servings; a larger pan will produce a thinner result and cook faster.
• •Waxy potatoes hold their shape best, but all-purpose potatoes also work well. Avoid very floury potatoes, which can break down too much in the oil.
• •Traditional tortilla is often cooked until just set in the center. If serving to people who prefer firmer eggs, add 1-2 extra minutes on the second side over low heat.
• •The drained olive oil can be cooled and reused within a day or two for cooking vegetables or potatoes.

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