Classic Spanish Tortilla

Yields: 8 slices, for 2-4 people

Ingredients and equipment:

• 2 medium onions or 250g 

• 3 big potatoes or 650g 

• 6 eggs 

• 0.5L oil (high smoke point, like sunflower, avocado, etc.) 

• 1 tsp table salt 

• 1 garlic clove (optional but recommended) 

Equipment:

• 32cm non-stick pan (if you use a smaller one, the tortilla will turn out thicker, so you might want to cook it for 1-2 min. longer on each side)

Instructions:

1. Heat 0.5L oil and once it’s hot add the onions thinly sliced into half-moons and fry for a few minutes.

2. Meanwhile, peel the potatoes, cut them in half length-wise, and slice them into 3mm thick slices, add to the onions, and fry on a high heat for 10-15 minutes until caramelized and cooked through (stirring occasionally). 

3. In a separate bowl, crack the eggs, transfer the caramelized potatoes and onions using a spoon with holes (so that the residue oil can drip away*), add salt and finely chopped garlic clove, gently mix with a wooden spoon, cover with a foil and let it rest for 15-20 minutes so that the mix can thicken.

4. Once the egg mixture has rested and thickened, transfer it to the same non-stick heated pan and cook on high heat for 1 minute and low heat for 2 minutes, flip using a plate that is wide enough, slide it back into the pan, and finish cooking the tortilla by following the same cooking instructions.

5. Transfer it to a serving plate, sprinkle some flaky sea salt and that’s it! Optionally, serve with a fresh green salad on the side.  

*Tip: strain the remaining oil you used for frying to a clean jar and save it for later!