Tortilla de patatas with potato and onion

Spain.info describes a potato omelette made with potato, egg, onion, olive oil and salt. Our smaller home version uses less oil and has not been test-cooked by the editorial team.

Serves 4 · Preparation: 20 min · Cooking: 35 min · Resting: 5 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

24 cm non-stick frying pan, matching lid or large plate, bowl

Ingredients

• 600 g peeled waxy potatoes
• 1 onion (about 150 g)
• 5 medium eggs
• 60 ml olive oil
• 2 g salt
• 0.5 g ground black pepper

Method

1. Cut the potatoes into thin slices of about 3 mm and the onion into half-rings. Beat the eggs with the salt and pepper in a large bowl.
2. Heat the oil in the frying pan over medium heat. Cook the potato and onion for about 18 minutes, turning regularly, until soft but not dark brown. Lift them out with a slotted spoon and let the steam escape briefly.
3. Mix the potato and onion into the eggs. Pour excess oil from the pan into a heatproof container, leaving about one tablespoon. Return the mixture to the pan. Cook over low heat for 8 to 10 minutes, until the edges are firm.
4. Place a large flat plate over the pan, hold it firmly and carefully turn the tortilla. Slide it back into the pan and cook for another 4 to 6 minutes. The centre must be set. Rest for 5 minutes, then cut into wedges.

Storage

Cool leftovers within 2 hours, store covered at 4 °C and eat within 2 days. Reheat a stored portion once until steaming hot.

Allergens

Contains egg. Check any accompaniments for other allergens.

Our own adaptation; not test-cooked by the editorial team. Times are guidelines; the described doneness is decisive.

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