Spanish tortilla
A thick omelette of potato and onion, where the potato is not fried but poached in oil until it is nearly a purée.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the oil in a deep pan until it is warm rather than hot — a slice of potato dropped in should sigh, not crackle. Add the potato and onion and salt them.
Poach for twenty minutes, turning gently now and then. It is ready when a slice breaks easily against the side of the pan. Drain through a colander, keeping the potato.
Beat the eggs with a pinch of salt and fold the warm potato through them. Let it sit for ten minutes: the potato gives up starch and the tortilla holds together for it.
In a 24 cm pan with a spoon of oil, pour the mixture in and cook over medium heat for four minutes, easing the edges towards the middle with a spatula.
Cover with a plate, flip in one movement and slide it back raw side down. Three minutes more leaves the centre slightly loose, which is how it should be.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Charlie Marchant from UK · CC BY 2.0