Tortilla Española

Ingredients

• •Potatoes
• •Eggs
• •Onion
• •Olive oil
• •Salt

Steps

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat a generous amount of olive oil in a wide pan over low heat and add the potatoes and onion, letting them slowly confit for about 20 minutes, stirring occasionally, until soft but not browned.
3. 3Drain the potatoes and onion in a colander set over a bowl, reserving the flavorful oil.
4. 4Beat the eggs in a large bowl, season with salt, and fold in the drained potatoes and onion until evenly combined.
5. 5Heat a small amount of the reserved oil in a nonstick pan over medium heat and pour in the egg and potato mixture, spreading it evenly.
6. 6Cook for a few minutes until the edges set and pull away slightly from the pan.
7. 7Place a large plate over the pan and carefully flip the tortilla onto it, then slide it back into the pan to cook the other side.
8. 8Cook for another couple of minutes, aiming for a center that stays slightly soft and custardy, then slide onto a plate to rest before slicing.