Tortilla española

Method

1. 1

   Step 1

   Heat the oil in a 24 cm non-stick frying pan over medium heat. Add the potatoes (opens in a new tab) and onion (opens in a new tab) with half the salt and cook gently, turning now and then, until completely tender but not crisp.

   • 20 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Lower the potatoes into the hot oil carefully to avoid splashes.

   

2. 2

   Step 2

   Beat the eggs (opens in a new tab) with the remaining salt in a large bowl. Drain the potatoes (opens in a new tab) in a sieve over a bowl to save the oil, then stir them into the eggs and leave for 10 minutes.

   • 3 min
   • Sieve / strainer (opens in a new tab)

   

3. 3

   Step 3

   Heat 2 tablespoons of the reserved oil in the pan, pour in the mixture and cook over medium-low heat, shaking the pan, until the base is golden and the edges are set.

   • 5 min
   • medium-low heat
4. 4

   Step 4

   Cover the pan with a large plate, invert the tortilla onto it, then slide it back in to cook the other side for a few minutes. Rest for a few minutes before cutting.

   • 4 min
   • medium-low heat

   Food safety: Flip over the sink with a plate larger than the pan; for a fully set centre, cook a little longer.