Tortilla Española

A thick, golden omelette of slowly poached potato and onion, juicy in the middle. Perfect warm or cold.

Ingredients

• 500 g waxy potatoes, thinly sliced
• 1 onion, thinly sliced
• 6 eggs
• 150 ml olive oil
• 1 tsp salt

Method

1. Warm the oil in a 24 cm non-stick pan. Add the potatoes and onion with a pinch of salt and cook gently for 20 minutes, turning, until soft but not browned.
2. Drain the potatoes and onion, keeping a spoonful of the oil. Beat the eggs with the salt in a large bowl and stir in the potatoes. Rest for 10 minutes.
3. Heat the spoonful of oil in the pan. Pour in the mixture and cook on medium-low for 5 to 6 minutes until the edges set.
4. Place a plate over the pan, flip the tortilla onto it, then slide it back in. Cook another 3 to 4 minutes.
5. Rest for 5 minutes before cutting into wedges.