Spanish Tortilla

Thick potato-and-onion omelette cooked slowly in olive oil.

Ingredients

• 4 waxy potatoes
• 1 onion
• 6 eggs
• 1 cup olive oil (for poaching)
• 1 tsp salt

Steps

1. Gently cook thin potato and onion slices in olive oil 15–20 minutes until tender, not browned.
2. Drain (reserve some oil), cool slightly, and soak with beaten salted eggs 10 minutes.
3. Heat a thin film of oil and cook the mixture over low-medium heat 8–10 minutes.
4. Invert onto a plate and slide back to cook the other side 5–7 minutes.
5. A slightly custardy center is traditional; cool and slice into wedges.
6. Serve at room temperature as a tapa or with a simple salad.