Spanish Tortilla (Potato & Egg Omelette)

Ingredients

For 4 servings

• 6 large Eggs
• 500g Potatoes, peeled and thinly sliced
• 1 large Onion, thinly sliced
• 1 cup (for shallow frying) Olive oil
• 1.5 tsp Salt

Instructions

1. 1

   Heat the olive oil in a large non-stick pan over medium-low heat. Add the potatoes and onion with a big pinch of salt.

2. 2

   Poach gently in the oil for 18-20 minutes until the potatoes are fully tender but not browned. Drain, reserving the oil.

3. 3

   Beat the eggs in a large bowl with 1 tsp salt. Fold in the warm potato-onion mixture and rest 10 minutes.

4. 4

   Wipe the pan clean, add 1 tbsp of the reserved oil, and pour in the egg mixture. Cook on low for 5-6 minutes until the bottom is set.

5. 5

   Slide the tortilla onto a plate, invert the pan over it, and flip confidently. Cook 3-4 more minutes until just set but still slightly custardy inside.

6. 6

   Rest 5 minutes before slicing into wedges.