Tortilla Española

Ingredients

• 800g potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 400ml olive oil
• 6 large eggs
• salt

Before you cook

• Peel and thinly slice the potatoes and onion.
• Beat the eggs with a generous pinch of salt in a large bowl.

Steps

1. Heat the olive oil in a deep pan over medium-low heat.
2. Add the potatoes and onion to the oil.
3. Poach gently, turning occasionally, for 18 minutes until soft but not browned.
4. Drain the potatoes and onion in a colander set over a bowl, reserving the oil.
5. Add the warm potatoes and onion to the beaten eggs.
6. Fold gently and let the mixture sit for 5 minutes.
7. Heat 2 tablespoons of the reserved oil in a small nonstick pan over medium heat.
8. Pour in the egg and potato mixture.
9. Cook for 4 minutes, shaking the pan occasionally, until the edges set.
10. Place a large plate over the pan and flip the tortilla onto it in one confident motion.
11. Slide the tortilla back into the pan, uncooked side down.
12. Cook for another 4 minutes for a soft centre.
13. Slide onto a plate and rest for 5 minutes before slicing.