Tortilla de patatas (Spanish potato omelette)

Method

1. 1

   Cook the potato and onion slices together in plenty of olive oil over medium-low heat for 20–25 minutes, until the potatoes are very soft but not browned or coloured (this is poaching in oil, not crisp frying).

2. 2

   Drain the potatoes and onion thoroughly of excess oil (keep the oil for other uses).

3. 3

   Beat the eggs with the salt in a large bowl, then add the drained potatoes and onion, stir gently until everything is coated in egg, and leave to rest for 5 minutes.

4. 4

   Heat a little oil in a medium non-stick frying pan, pour in the egg and potato mixture and cook over medium heat for 3–4 minutes until the underside has set.

5. 5

   Flip the whole tortilla using a large flat plate placed over the pan (with a quick, decisive movement), then slide it back into the pan and cook the other side for another 2–3 minutes until set but still slightly soft in the centre (cuajada); serve warm or at room temperature, cut into wedges.