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Adapted from the Wikibooks Cookbook: Tortilla Española de Patatas
- +6 ingredients
- +8 steps
Ingredients
- Added: 750 g waxy potatoes, peeled
- Added: 2 onions, peeled and thinly sliced
- Added: 8 eggs
- Added: 500 ml olive oil, for frying
- Added: 1 tsp salt
- Added: ¼ tsp freshly ground black pepper
Method
Added step 1:
Cut the potatoes into thin slices, about 3 mm, and pat them dry with a tea towel. Halve the onions and slice them thinly.
10 minAdded step 2:
Heat the olive oil in a deep frying pan about 24 cm across. Add the potatoes and onions, turn the heat down and cook gently for about 20 minutes, turning now and then, until the potatoes are soft but not browned.
20 minAdded step 3:
Meanwhile, crack the eggs into a large bowl, add the salt and pepper and whisk.
2 minAdded step 4:
Drain the potatoes and onions in a sieve set over a bowl to collect the oil, then stir them into the beaten eggs.
3 minAdded step 5:
Wipe out the pan and heat 2 tbsp of the collected oil. Pour in the egg and potato mixture, turn the heat down and cook for about 4 minutes, until the bottom has set and the top wobbles but is no longer runny.
4 minAdded step 6:
Cover the pan with a large plate, turn it over in one quick move, then slide the tortilla back into the pan, uncooked side down.
1 minAdded step 7:
Cook for about 4 minutes more, until just set in the middle.
4 minAdded step 8:
Slide onto a plate and leave to rest for 15 minutes before cutting into wedges.
15 min