Spanish Tortilla

Classic Spanish tortilla with tender potatoes and onion bound in softly set eggs and cooked into a thick golden omelette.

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Spanish tortilla is simple but technique matters. The potatoes are gently poached in olive oil rather than fried crisp, then rested in the eggs before cooking.

Ingredients

• 700 g waxy potatoes (peeled and sliced 3–4 mm thick)
• 1 onion (thinly sliced)
• 7 eggs
• 300 ml olive oil (for gentle frying; most will be drained and reused)
• 1.25 tsp fine salt (divided)
• 0.25 tsp black pepper (optional)

Step-by-step method

1. Heat the olive oil in a 24 cm non-stick frying pan over medium-low heat. Add the potatoes, onion and about half the salt.
2. Cook gently for 18–22 minutes, turning occasionally with a spatula. The potatoes should become completely tender but should not brown or crisp heavily.
3. Place a colander over a heatproof bowl and carefully drain the potatoes and onion, reserving the oil for another use.
4. Beat the eggs in a large bowl with the remaining salt and black pepper if using. Fold in the warm potatoes and onion and leave the mixture to rest for 5 minutes.
5. Return 1 tablespoon of the reserved oil to the pan and heat over medium heat. Pour in the egg-and-potato mixture and spread it evenly.
6. Cook for 4–5 minutes, running a spatula around the edge occasionally, until the underside is golden and the top is still slightly loose.
7. Place a large flat plate over the pan. Holding the plate and pan firmly together with oven gloves, invert the tortilla onto the plate, then slide it back into the pan to cook the second side.
8. Cook for another 3–4 minutes for a softly set centre or 1–2 minutes longer if you prefer it fully firm. Slide onto a plate and rest for at least 10 minutes before cutting into wedges.