Spanish omelette (tortilla espanola)

Make Spanish omelette (tortilla espanola) at home

Ingredients

• 1 lb (450 g) waxy potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 cup (240 ml) olive oil for frying
• 6 large eggs
• 1 1/2 tsp salt

How it's made

1. Heat the oil in a deep skillet over medium-low heat.
2. Add potatoes and onion with a pinch of salt and cook gently for 20 to 25 minutes until very tender but not browned.
3. Drain in a colander, keeping a tablespoon of the oil.
4. Beat eggs in a large bowl with the rest of the salt, stir in the warm potatoes and onion, and let sit 10 minutes.
5. Heat a little oil in a 9-inch non-stick skillet, pour in the mixture and cook on medium-low 4 to 5 minutes until the edges set.
6. Place a plate on top, flip the pan over, and slide the tortilla back in to cook the other side about 3 minutes.
7. Rest a few minutes, then slice into wedges.