The classic Spanish tortilla, made by slowly cooking potatoes and onion in olive oil and combining them with egg. This hearty omelet, served sliced, is loved at both breakfast and light lunch tables.
Cook the thinly sliced potatoes and onion in plenty of olive oil over low heat until soft, without browning.
Beat the eggs in a large bowl and add salt; mix the drained potatoes and onion thoroughly with the eggs.
Pour the mixture into a lightly oiled pan and cook over low heat until the bottom sets.
Flip the tortilla using the help of a large plate and cook the other side for a few more minutes; the center should stay slightly soft. Caution: hold the pan firmly while flipping, as splattering may occur.
Important: Cook the potatoes slowly in oil over low heat, don't fry them; the goal is to soften them and give color, not to crisp them up. When flipping the tortilla, use a flat plate larger than the pan and don't flip before the egg has properly set. Allergen: contains egg.
If you let the edges set while the center stays slightly runny before flipping the tortilla, you get the Spanish-style consistency; overcooking dries out the tortilla.
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