Spanish Omelette (Tortilla Española)

How to Make It

• 1

  Peel and thinly slice 700g of starchy potatoes (like Yukon Gold or Maris Piper) into 2-3mm thick rounds or half-moons. Thinly slice 1 large yellow onion (about 200g).

• 2

  In a 24cm non-stick pan, heat 250ml of extra virgin olive oil over medium-low heat. Add the sliced potatoes and onions. The oil should cover them generously, almost 'confit'-style. Cook gently for 20-25 minutes, stirring occasionally, until the potatoes are very tender and translucent but not browned, and the onions are soft and sweet.

• 3

  Carefully drain the potatoes and onions using a colander, reserving the olive oil for other uses. Let them cool slightly in the colander to release excess oil.

• 4

  In a large bowl, whisk 6 large eggs (about 360g) with 1 teaspoon of fine sea salt until well combined and slightly frothy. Gently fold in the warm, drained potatoes and onions, ensuring they are evenly coated with the egg mixture. Let it rest for 5 minutes.

• 5

  Wipe the same non-stick pan clean. Add 1-2 tablespoons of the reserved olive oil (or fresh oil) and heat over medium-high heat until shimmering. Pour the egg-potato mixture into the hot pan, spreading it evenly. Reduce heat to medium-low.

• 6

  Cook for 5-7 minutes without stirring, allowing the bottom to set and turn golden. When the edges start to firm up, place a large plate over the pan, invert the tortilla onto the plate, then slide it back into the pan (uncooked side down) to cook for another 3-5 minutes, or until set and golden brown on the other side.

• 7

  Slide the tortilla onto a serving plate. Let it cool for a few minutes before slicing into wedges and serving. It can be enjoyed warm or at room temperature.