Tortilla Española de Patatas (Spanish Potato Omelette)
Tortilla española is the dish you meet in nearly every bar in Spain, often handed over free with a drink. It is built from just potatoes, onions, eggs and olive oil, so the cooking matters more than the shopping list. The potatoes and onions stew slowly in oil until soft, then the eggs bind them into a thick, jiggly wedge. Serve it warm or at room temperature, on a plate or in a bread roll.
Instructions
Slice the washed potatoes thinly and pat them dry with a dish towel. Peel the onions, quarter them and cut them into slices about ⅛ to ¼ inch thick.
Heat the olive oil in a pan, add the potatoes and onions, then lower the heat. Stir-fry them for about 20 minutes, until they are cooked through.
While they cook, crack the eggs into a bowl, season with salt and pepper, and whisk. Drain the cooked potatoes and onions, keeping the oil, then stir them into the eggs.
Wipe out the pan and heat 2 tablespoons of the saved oil in it. Pour in the egg and potato mixture, lower the heat and fry for about 4 minutes, making sure the egg covers the potatoes and nothing burns.
When the underside has set and the top still jiggles but is no longer runny, cover the pan with a large plate and flip the tortilla onto it. Slide it back into the pan, uncooked side down, and cook for about 4 minutes more.
Let the tortilla rest for 15 minutes before serving. Cucumber can go alongside if you like.
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