Slow-Cooked Potato & Onion Tortilla Española

⏱ 55 min · Serves 4

The real deal: potatoes softened gently in olive oil until sweet and yielding, folded into eggs and set in a small pan until just barely custardy in the middle. Serve warm in fat wedges with bread and a glass of something cold.

Per serving: 370 kcal · 13.0g protein · 28.0g carbs · 24.0g fat

Ingredients

• 600g waxy potatoes (about 4 medium), peeled
• 1 large onion, halved and thinly sliced
• 250ml olive oil (for cooking; most is drained and reused)
• 6 large eggs
• 1 tsp fine sea salt, plus extra
• Pinch of black pepper
• Crusty bread, to serve

Method

1. Slice the peeled potatoes into thin rounds, about 3mm thick, then cut any very large rounds in half. Pat dry with a tea towel.
2. Heat the olive oil in a 20-22cm non-stick frying pan over medium-low heat. Add the potatoes and onion with 1/2 tsp salt. The oil should just cover them.
3. Cook gently for 20-25 minutes, stirring every few minutes with a wooden spoon, until the potatoes are completely tender and break easily but have taken on no more than the faintest colour. Do not let them fry crisp.
4. Tip the pan contents into a sieve set over a heatproof bowl and drain well, saving the oil for another day.
5. Beat the eggs in a large bowl with 1/2 tsp salt and the pepper. Fold in the warm potatoes and onion and let sit 10 minutes so the potatoes soak up the egg.
6. Wipe the pan, return 2 tbsp of the reserved oil and set over medium heat. Pour in the egg mixture, spread it level and cook for 4-5 minutes, drawing the edges in with a spatula to build a rounded shape, until the base is set and the top still loose.
7. Slide a plate over the pan, invert confidently, then slip the tortilla back in uncooked-side down. Tuck the edges under and cook 3-4 minutes more for a slightly soft centre, or 5 for firm.
8. Turn out onto a board and rest 5 minutes. Cut into wedges and serve warm or at room temperature with bread.