Tortilla Espanola

Ingredients

• 700g waxy potatoes, peeled and sliced thinly
• 1 large onion, sliced thinly
• 6 large eggs
• 300ml olive oil
• Salt

Before you cook

• Slice the potatoes about 3mm thick, and the onion equally thin.
• Beat the eggs in a large bowl and season them well.

Steps

1. Warm the oil in a deep pan and add the potatoes and onion with a good pinch of salt.
2. Poach them gently for 20 minutes over low heat, so they soften without browning.
3. Drain well in a colander, keeping a few tablespoons of the oil.
4. Fold the warm potatoes into the beaten eggs and leave them to sit for 10 minutes.
5. Heat a tablespoon of the reserved oil in a 24cm nonstick pan.
6. Pour in the mixture and cook over medium-low heat for 8 minutes, easing the edges in with a spatula.
7. Slide it onto a plate, invert the pan over it, and flip the whole thing back in.
8. Cook for another 5 minutes so the centre stays just barely soft.
9. Rest for 10 minutes before cutting into wedges.