Tortilla Espanola

Method

1. 01

   Step 1

   Heat oil in a deep 24 cm nonstick skillet. Add potatoes and onion and cook gently for 20 minutes until tender, stirring without browning.

2. 02

   Step 2

   Drain potatoes through a sieve over a heatproof bowl, saving the oil. Beat eggs with salt and fold in warm potatoes.

3. 03

   Step 3

   Return 2 tbsp reserved oil to the skillet. Add the mixture and cook over low heat 8–10 minutes until edges set.

4. 04

   Step 4

   Cover with a large plate and carefully invert, then slide tortilla back into the pan.

5. 05

   Step 5

   Cook 5–8 minutes more until the center reaches 71°C. Rest 10 minutes before cutting.