Spanish Tortilla

A couple of notes: cooking the tortilla is easy, the only tricky part is the flipping. If during the flip the tortilla jumbles, or worst, falls to the floor don’t worry, we have all been there.

Also, after the flipping don’t overcook the tortilla, it must be moist and tender.

Ingredients

Serves 4

1 ½ lbs (700 gr) potatoes, scrubbed, peeled and sliced into ¼-inch thick rounds

1 large onion, peeled and and sliced thin

6 eggs

4 tablespoons olive oil, divided

1 teaspoon salt

¼ teaspoon ground black pepper

Directions

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add potatoes and sauté for 3 minutes.

Add onions, give a good stir, cover with a lid and cook for 15 to 20 minutes, stirring every now and then, making sure that the potatoes don’t burn.

Once cooked, remove from heat and set aside to cool.

In a large bowl, beat eggs with salt and pepper until smooth.

When the potatoes are lukewarm, add them to the eggs and stir until combined.

Wipe the skillet with a paper towel to remove any bits of potatoes or onions still left.

Heat the remaining tablespoon of olive oil in the skillet over medium heat and swirl to coat the pan.

Add potato egg mixture and carefully shake the skillet to evenly distribute it (you can use a rubber spatula to do this.)

Cover with a lid and cook for 10 minutes. Use the spatula to check if the tortilla is cooked underneath. Don’t flip your tortilla until it’s mostly cooked on the first side.

Run a spatula around the edges to loosen the tortilla then place a plate face-down on top of the skillet, and with a quick motion flip the two, so that the tortilla falls onto the plate.

Re-oil the skillet and slide the tortilla off the plate and back into the skillet.

Cook for further 5 minutes or until the tortilla is cooked underneath.

Flip onto the plate, slice, and serve.