Spanish tortilla

Method

1. 1

   Preparation

   Peel the potatoes, slice them thinly, about 3 mm thick, and finely dice the onion.

2. 2

   Frying the potatoes and onion

   Heat the olive oil over a medium heat in a 24 cm frying pan, add the potatoes and onion, season with salt, then cook under a lid until soft, turning occasionally.

   15 min
3. 3

   Egg mixture

   Beat the eggs in a bowl, season with salt, and gently fold in the drained potatoes and onion.

4. 4

   First cook

   Pour off most of the oil, return the mixture to the pan, and cook over a low-medium heat under a lid until the base sets.

   6 min
5. 5

   Flipping

   Use a flat plate to flip the omelette, slide it back into the pan, and cook for a few more minutes until cooked through.

   4 min
6. 6

   Serving

   Let it rest briefly, cut into triangles or cubes, and serve warm or at room temperature.