Tortilla de Patatas

Method

Peel and slice the potatoes into thin, even rounds of approximately 3mm thickness. Slice the onion into thin rings. Heat the olive oil in a large non-stick frying pan over medium heat and add the potatoes and onion together, seasoning with salt. Cook gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not coloured, allowing them to soften in the oil rather than fry. Beat the eggs in a bowl with a pinch of salt. When the potatoes are soft, drain them in a colander, reserving the oil, and fold them gently into the beaten eggs. Wipe the frying pan clean and add 2 tablespoons of the reserved oil back into it over medium-high heat. Pour the egg and potato mixture into the pan and cook for 4-5 minutes until the edges begin to set, then slide the tortilla onto a plate, invert it back into the pan to cook the other side for 3-4 minutes until just set but still slightly creamy in the centre. Slide onto a serving plate and serve warm or at room temperature, cut into wedges.