Tortilla Española

Ingredients

• 6 large eggs
• 600g waxy potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 300ml olive oil (for frying)
• 1 tsp salt

Method

1. 1

   Heat the olive oil in a 24cm non-stick frying pan over medium heat.

2. 2

   Add the potatoes and onion, season with salt. Cook gently for 25–30 minutes, stirring occasionally, until tender but not browned.

3. 3

   Drain the potatoes, reserving the oil. Beat the eggs in a large bowl with a pinch of salt.

4. 4

   Mix the warm potatoes into the eggs and leave to rest for 10 minutes.

5. 5

   Heat 2 tbsp of the reserved oil in the pan over medium-high heat. Pour in the egg mixture.

6. 6

   Cook for 4–5 minutes until the edges are set. Slide onto a plate, then flip back into the pan.

7. 7

   Cook for a further 3–4 minutes. The centre should still be slightly wobbly.

8. 8

   Slide onto a board and serve warm or at room temperature.