A classic Spanish tortilla, thick and soft, with melting potatoes confited in olive oil, barely set eggs, and a touch of sweet onion. It is served warm or at room temperature, in generous slices.
Ingredients
- 700 g waxy potatoes
- 6 pieces eggs
- 1 piece yellow onion
- 250 ml extra-virgin olive oil
- 1 tsp fine salt
Method
- Peel the potatoes and the onion; cut the potatoes into thin, irregular slices and thinly slice the onion so it melts during cooking.
- Heat the olive oil in a wide skillet over medium-low heat, then add the potatoes, onion, and salt; the oil should simmer gently, never sizzle loudly.
- Cook, stirring gently occasionally, until the potatoes are very tender, almost confited, and break easily under the spatula.
- Drain the potatoes and onion in a colander, reserving the oil for another use; let cool slightly to avoid coagulating the eggs too quickly.
- Beat the eggs in a large bowl until blended but not frothy, then fold in the potatoes and onion; let rest until the mixture is soft and well cohesive.
- Pour a drizzle of the reserved oil into a nonstick skillet, heat over medium, then add the mixture; gently pull the edges toward the center at first to form a thick cake.
- Lower the heat and let set until the edges are firm, the bottom golden, and the center still slightly jiggly.
- Flip the tortilla using a flat plate, slide it back into the skillet, and continue cooking until the outside is set but the center remains soft.
- Let rest off the heat before cutting, so the tortilla firms up without drying out; serve warm or at room temperature.
Nutrition
Per serving
- Energy
- 409.3 kcal
- Protein
- 12.65 g
- Carbohydrate
- 29.07 g
- Fat
- 27.68 g
- Fibre
- 2.71 g
- Calcium
- 18.19 mg
- Iron
- 1.06 mg
- Magnesium
- 0.28 mg
