Tortilla de patatas

Spanish potato omelette with eggs, onion, potatoes, and olive oil. Simple, thick, and gently creamy in the middle.

• 900 g waxy potatoes
• 8 large eggs
• 1 large yellow onion
• Olive oil for frying
• Salt

Method

1. 1
   Peel the potatoes and slice them thinly, about 5 mm. Pat the slices dry and salt them lightly.
2. 2
   Heat plenty of olive oil over medium heat and cook the potatoes slowly until tender without making them crisp.
3. 3
   Slice the onion thinly and cook it together with the potatoes until soft and sweet.
4. 4
   Lightly beat the eggs in a large bowl and season gently with salt.
5. 5
   Drain the potatoes and onion and fold them into the eggs. Let the mixture rest for a few minutes.
6. 6
   Return a little oil to the pan, pour in the egg mixture, and cook over medium heat until the underside has set.
7. 7
   Flip the tortilla using a plate or lid and cook the second side until just done. The centre can remain slightly creamy.
8. 8
   Let it rest a little and serve warm or at room temperature in wedges.