Main dish
Juicy Spanish Tortilla with Onion
Intermediateshared by Nibblore Español
This Spanish tortilla combines a juicy centre with a deeply golden exterior, tender potatoes and sweet, slowly cooked onion without tasting oily. Resting the warm potato mixture briefly with the eggs helps everything bind while keeping the texture soft. Serve it for an easy dinner, a casual lunch or tucked into a crusty sandwich. • Use a well-maintained non-stick frying pan with fairly low sides to make flipping easier. • The oil should gently poach the potatoes; reduce the heat if they begin to brown before becoming tender. • Let the tortilla rest before serving for neat slices that retain their juicy texture. • Strain and reuse the oil for sautéing vegetables or making another tortilla. • Replace the yellow onion with the same amount of sweet onion for a milder flavour. • You can use a delicately flavoured extra-virgin olive oil instead of mild olive oil. • For a smaller, thicker tortilla, use a 22 cm frying pan and add about 1 minute of cooking time per side. Refrigerate the cooled tortilla in an airtight container for up to 3 days. Freezing is not recommended because the potatoes lose their texture. Serve at room temperature or reheat individual portions in a covered frying pan over low heat for 2–3 minutes per side; avoid overheating, as this will dry it out.
Ingredients
- 600 gwaxy potatoes
- 180 gyellow onion
- 6large eggs
- 250 mlmild olive oil, plus 1 tablespoon for cooking the tortilla
- 1 ¼ tspfine salt
Instructions
- 1Peel the potatoes, halve them lengthways, then cut them into even slices about 3 mm thick. Peel the onion and slice it thinly.
- 2Heat 250 ml olive oil in a 24 cm non-stick frying pan over medium-low heat for 3 minutes. Add the potatoes, onion and 3/4 teaspoon salt, then stir gently to coat everything in the oil.
- 3Cook over low heat for 24–28 minutes, stirring gently every 4–5 minutes. Keep the oil at a quiet simmer so the potatoes do not fry vigorously. Remove the mixture from the heat when the potatoes break easily against the edge of a spatula and the onion is soft but not browned.
- 4Set a heatproof sieve over a bowl and carefully pour in the potatoes and onion. Leave them to drain for 5 minutes, reserving the oil for another use.
- 5Crack the eggs into a large bowl, add the remaining 1/2 teaspoon salt and beat just until the whites and yolks are combined. Fold in the still-warm potato mixture without crushing it, then leave to rest for 5 minutes.
- 6Wipe out the 24 cm pan and heat 1 tablespoon of the reserved oil over medium heat for 1 minute. Pour in the mixture, spread it evenly and cook for 1 minute. Reduce the heat to medium-low and cook for another 3–4 minutes, loosening the edge with a spatula, until the base is golden and the centre still wobbles when the pan is shaken.
- 7Place a sturdy flat plate wider than the pan over the top. Hold it firmly with a protected hand and invert the tortilla in one quick movement. Slide it back into the pan with the uncooked side facing down, then use the spatula to round the edges.
- 8Cook the second side for 2 minutes for a juicy centre or 3–4 minutes for a firmer set. The tortilla should feel firm around the edge and slightly springy in the centre. Transfer it to a plate and rest for 8 minutes before slicing.