Who has not tried a tortilla española? Who does not like it? Who feels like preparing it at home? You only need five ingredients:
5 medium waxy potatoes, peeled, cut into slices (½ cm)
½ cup olive oil
1 medium onion, thinly sliced
In a large, non-stick skillet preheat the oil moderately. Add potatoes and cook slowly for approx. 5-10 min – check that the potatoes are cooked but not brown. Note: This time I used leftovers of cooked potatoes so I only needed to poach them in oil for 5 min.
Add onions. Cook them until they are soft. Season with salt. Drain the mix and put it in a large bowl. Reserve a bit of oil in the pan.
In a separate bowl beat the eggs with a pinch of salt. Add them to the potato/onion mix, stirring gently with a fork.
Preheat the skillet. Cook the mixture over medium-low heat for approx. 5 min until it is set on bottom and looks brown.
Turn the omelet upside down using a large plate, and return it to the skillet so that the other side sets and browns slowly as well (approx. 5 min).
Serve the tortilla warm or at room temperature.
- Estimate one egg per person.
- The perfect proportion: 50% potatoes, 50% eggs