Tortilla Española

Method

1. 01

   Slice the potatoes

   Cut the peeled potatoes into 3–4 mm slices, then cut very large rounds in half. Toss with 4 g salt and slice the onion thinly so both soften at a similar rate.

   

2. 02

   Soften potatoes and onion

   Heat the olive oil in a 24 cm non-stick skillet over medium-low heat. Add potatoes and onion and cook 15–18 minutes, turning gently every few minutes, until the potato slices bend and break easily but are only lightly golden.

   

3. 03

   Drain and rest the potato mixture

   Transfer potatoes and onion to a sieve over a bowl and drain for 3 minutes. Reserve 15 ml of the oil for the pan. Let the potato mixture cool another 3 minutes so it does not instantly coagulate the egg.

   

4. 04

   Mix with the eggs

   Beat the 6 eggs with the remaining 3 g salt just until combined. Fold in the warm potato-onion mixture and let it stand 5 minutes so the egg settles around the potatoes.

   

5. 05

   Set the first side

   Wipe the skillet, add the reserved 15 ml oil and heat over medium-low. Pour in the egg mixture, level it, and cook 5–7 minutes until the edge is set and golden while the top remains visibly moist.

   

6. 06

   Flip, finish and rest

   Place a plate wider than the skillet over it, invert in one decisive motion, then slide the tortilla back into the pan. Cook 3–5 minutes more over low heat until the second side is golden and the centre is softly set. Rest 5 minutes before cutting.