Spanish Potato Tortilla

Method

1. 1

   Peel and rinse the potatoes, then slice them into thin (2-3 mm) rounds or small irregular chunks. Peel and thinly slice the onion.

2. 2

   Heat the olive oil in a large non-stick pan over medium-low heat. Add the potatoes and onion with a pinch of salt and cook gently, stirring often, for 18-20 minutes until soft but not browned — they should braise in the oil, not fry until crisp.

3. 3

   Meanwhile, crack the eggs into a large bowl, season with salt and beat well.

4. 4

   Using a slotted spoon, lift the potatoes and onion out of the pan, letting the excess oil drain, and fold them into the beaten eggs. Let the mixture rest for 5 minutes so the potatoes soak up the egg.

5. 5

   Wipe the pan, leaving just a thin film of oil, and set it over medium heat. Pour in the egg-and-potato mixture, spread it level and cook for 4-5 minutes until the edges set and the base is golden.

6. 6

   Place a large plate over the pan and, in one confident motion, flip the tortilla onto the plate. Slide it back into the pan to cook the other side for 3-4 minutes, keeping the centre slightly soft (jugosa).

7. 7

   Slide onto a board, rest for 5 minutes, then cut into wedges and serve warm or at room temperature.