Spanish tortilla

tortilla de patatas

Ingredients5

• potatoes500 g
• eggs4
• onion1 medium
• olive oil100 ml
• salt1 tsp

Method

1. Peel the potatoes and slice them thinly; slice the onion.
2. Heat olive oil in a large skillet over medium heat, add potatoes and onion, season with salt, and cook gently until softened but not browned, about 10 minutes.
3. Beat the eggs in a bowl with a pinch of salt.
4. Drain excess oil from the skillet, then combine the cooked potatoes and onion with the beaten eggs, mixing gently.
5. Return a little oil to the skillet, pour the egg‑potato mixture, spread evenly, and cook over low heat until the edges set, about 5 minutes.
6. Carefully flip the tortilla using a plate and slide it back into the pan; cook another 4‑5 minutes until fully set.
7. Slide onto a plate, let rest a few minutes, cut into wedges and serve.