Spanish Potato Tortilla

A golden, thick Spanish omelette of slow-cooked potatoes and onion bound in egg, perfect warm or at room temperature.

• 500 g potatoes, thinly sliced
• 1 onion, thinly sliced
• 6 eggs
• 200 ml olive oil
• 1 tsp salt

Method

1. Heat the olive oil in a non-stick pan over medium-low heat and gently cook the potatoes and onion until soft but not browned, about 15 minutes.
2. Drain the potatoes and onion, reserving a little oil, and let cool slightly.
3. Beat the eggs with the salt in a large bowl, then fold in the warm potatoes and onion.
4. Heat 1 tablespoon of the reserved oil in the pan and pour in the mixture, cooking over medium-low heat until the edges set, about 5 minutes.
5. Place a plate over the pan, flip the tortilla onto it, then slide it back to cook the other side for 3-4 minutes until just set in the center.
6. Rest for a few minutes, then slice into wedges and serve.