Spanish Tortilla (Potato Omelette)

Ingredients

• 500g waxy potatoes, peeled
• 1 large onion
• 250ml olive oil
• 6 large eggs
• Salt

Method

1. Slice the potatoes thinly (about 3mm) and slice the onion just as thin. Don't rinse the potato slices — the starch helps everything bind later.
2. Heat the olive oil in a medium non-stick frying pan (around 24cm) over medium-low heat. Add the potatoes and onion, season with salt, and cook gently for 20-25 minutes, turning occasionally, until the potatoes are completely soft but not browned — this is confit, not frying.
3. Tip the potatoes and onion into a colander set over a bowl to drain, reserving the oil. Let them cool for 5 minutes.
4. Beat the eggs in a large bowl with a good pinch of salt, then fold in the drained potatoes and onion, lightly breaking up some of the potato slices as you go.
5. Wipe out the pan and add 2 tablespoons of the reserved oil, heating over medium-high heat until just starting to shimmer. Pour in the egg and potato mixture, pressing it into an even layer, and cook for 2-3 minutes until the edges start to set.
6. Place a plate larger than the pan on top, and carefully flip the tortilla out onto it. Slide it back into the pan, uncooked side down, tucking the edges in neatly.
7. Cook for a further 3-4 minutes until just set but still a little soft in the centre. Slide onto a plate and rest for at least 10 minutes before slicing — it's best served warm, not hot.

Estimated per serving (1 of 4).