Spanish · serves 2

Spanish Tortilla

Potatoes, eggs, onion. Three ingredients, and it's good hot, warm or cold.

40 min Some work Contains egg

Ingredients

  • 6 eggs
  • 4 potatoes, thinly sliced
  • 2 onions, thinly sliced
  • 1 cup olive oil
  • Salt

Method

  1. Cook the potatoes and onions gently in olive oil on low for 20 minutes. They should soften and turn sweet, never brown or crisp.
  2. Drain, keeping 2 tbsp of the oil. Cool 5 minutes.
  3. Beat the eggs with plenty of salt, fold in the potatoes, rest 10 minutes.
  4. Reserved oil in a small pan, pour in, cook on low 8 minutes till the base is set and the top is still wet.
  5. The flip: put a plate over the pan, turn the whole thing over, slide it back in. Commit — hesitating is what breaks it.
  6. 4 more minutes. The centre should stay just soft.

Questions people ask about Spanish Tortilla

How long does Spanish Tortilla take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Spanish Tortilla?

Cook the potatoes and onions gently in olive oil on low for 20 minutes. They should soften and turn sweet, never brown or crisp.

What can I use instead of eggs in Spanish Tortilla?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Spanish Tortilla ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

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