Spanish Potato Omelette (Tortilla Española)

Ingredients

• 8 pcsEgg
• 1000 gPotato
• 150 gOnion
• 500 mlOlive oil
• 0.3 gSalt

Instructions

1. 1

   Prepare the potatoes

   • Peel the potatoes, rinse briefly and dry with a cloth.
   • Cut the potatoes into about 1 cm cubes or 2 mm slices.
   • Lightly salt the potatoes and mix well.
2. 2

   Fry the potatoes

   • Heat oil in a large pan until hot (traditionally a large amount of olive oil is used).
   • Fry the potatoes in batches until cooked through but not browned.
   • Drain the potatoes on kitchen paper; reserve the hot oil (it can be reused).
3. 3

   Cook the onion

   • Peel and finely dice or slice the onion.
   • Sauté the onion in some of the reserved oil over medium heat until translucent.
   • Set the onion aside.
4. 4

   Mix the eggs

   • Crack the eggs into a large bowl and beat with a pinch of salt until uniform.
   • Fold the drained potatoes and the cooked onion into the beaten eggs.
5. 5

   Cook and flip the tortilla

   • Heat about 3 tablespoons (≈45 ml) of olive oil in a clean pan.
   • Pour the egg-potato-onion mix into the hot pan and let it set for 7–8 minutes until the bottom is firm and golden.
   • Cover with a large plate and invert the pan so the uncooked side rests on the plate. Carefully slide the tortilla back into the pan to cook the other side.
   • Cook another 2–4 minutes until golden and cooked through but still moist inside.
6. 6

   Serve

   • Remove the tortilla from the pan, let rest briefly and cut into wedges.
   • Serve warm or at room temperature; great alone or with bread as tapas.