Tortilla Española
Cuisines
Cooking Instructions
Cooking: 35 minutes
Notes:
Patience is required when cooking the potatoes and onions; they should be gently fried, not browned, until they are perfectly tender, which provides the best textural contrast and sweetness for the omelette.
Letting the potato, onion, and egg mixture rest for at least five minutes before cooking the omelette is essential, as this allows the flavours to fully integrate and ensures a superior final taste.
Cooking the tortilla over low-medium heat is crucial; using too high a heat will cause the eggs to brown on the outside before the centre has had a chance to set properly, resulting in an uneven texture.
Flipping the tortilla is often the most daunting step, but using a double-pan or a large flat plate makes the process straightforward and hassle-free, allowing you to achieve that perfect golden-brown finish on both sides.
Cook Aromatics and Potatoes
Heat extra virgin olive oil in a non-stick pan, sauté the onions until translucent, then add the sliced potatoes, cooking gently while stirring occasionally for 20 to 22 minutes until tender.
Combine
Drain the potatoes and onions, reserving a little oil, and gently mix them into a bowl of whisked eggs with a generous seasoning of sea salt, letting the mixture sit for 5 minutes.
Initial Cook
Add a small amount of the reserved oil back to the pan, pour in the egg and potato mixture, and cook over low-medium heat for 4 to 5 minutes until the edges start to set.
Flip
Carefully flip the tortilla using a double-pan or a large plate, and cook the other side for another 4 to 5 minutes until beautifully golden and set to your preference.
Serve
Remove from the pan and slide onto a serving dish, allowing it to cool slightly before slicing and serving warm, at room temperature, or cold.
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Ingredients
| Potatoes | 3 medium |
| Onion | 1 large |
| Extra Virgin Olive Oil | 125 ml |
| Eggs | 6 large |
| Sea Salt | To taste |
