🛒 Ingredients
- 600g medium-sized potatoes
- 1 medium onion
- 6 eggs
- 400ml olive oil
- salt
👨🍳 Step-by-step instructions
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Peel and cut the potatoes into thin slices.
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Cut the onion into fine julienne.
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Poach everything over medium heat in abundant oil for 25 minutes.
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Drain and mix with beaten eggs and salt.
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Heat 2 tablespoons of the drained oil in a 22 cm non-stick skillet.
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Pour in the mixture and cook for 2 minutes until the edge sets.
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Flip with a plate and cook for 1-2 minutes more.
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Let it rest for 5 minutes before cutting.
💡 Chef's tip
For a runny result: 1-2 minutes per side after flipping. For a fully set tortilla: 3-4 minutes. But never dry.
📝 Our take
The tortilla with onion is an undeniable classic. The "with or without onion" debate continues — but this version with caramelized onion wins on flavor. The onion must poach for at least 20 minutes, until translucent and sweet: rush this and you lose half the point. Runny inside is the right answer; anything that bounces is overcooked.
🍷 Wine & food pairing
Fino Sherry or an ice-cold Spanish lager. The tortilla with caramelized onion has enough sweetness to call for something with mineral character and acidity, not a heavy red wine.
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