Tortilla Española — bar-style, just-set centre
Spain’s national potato omelette: slow-cooked potatoes, sweet onion, and a centre that stays gloriously just-set. The flip is easier than you fear.
Approximate, per 1 large wedge (~200g). Values vary by recipe and portion.
Ingredients
- ·600 g waxy potatoes, thinly sliced
- ·1 large sweet onion, thinly sliced (optional but recommended)
- ·6 large eggs
- ·300 ml mild olive oil for confiting
- ·Salt
Method
- 1
Confit the potatoes and onion in the olive oil over low heat, 20–25 minutes, until completely tender but not browned. Drain well (keep the oil).
- 2
Beat the eggs with a teaspoon of salt. Fold in the warm potatoes and rest 10 minutes.
- 3
Heat 2 tbsp of the reserved oil in a 24 cm nonstick pan. Add the mixture, medium-low heat, 5–6 minutes until the edges set.
- 4
Place a large plate over the pan, flip confidently, slide the tortilla back in. Cook 2–3 minutes for a just-set centre, longer for firm.
- 5
Rest 5 minutes. Serve warm or at room temperature, cut in wedges.