Perfect Spanish Omelette

• 800g potatoes
• 4 large eggs
• 2 medium onions
• 200ml olive oil
• Salt

👨‍🍳 Step-by-step instructions

1. 1

   Peel and slice potatoes 3mm and onions into julienne strips

2. 2

   Poach together in oil over low heat for 25 minutes — do not fry, confit

3. 3

   Drain the oil well — save for another use

4. 4

   Beat eggs with salt, add potato-onion mixture

5. 5

   Let it rest for 10 minutes

6. 6

   20cm pan with a little oil over medium-high heat

7. 7

   Set for 3 minutes, flip with a plate

8. 8

   Cook for 2 minutes more — the center should remain creamy

💡 Chef's tip

A good Spanish omelette is always slightly raw in the center. If it's dry, it's overcooked.

📝 Our take

Spanish tortilla divides households between the "with onion" and "without onion" camps. This recipe takes a clear stance: with onion, slowly caramelised, and a runny centre. If it comes out dry, send it back.

🍷 Wine & food pairing

A well-chilled glass of Manzanilla or Fino sherry. Cold lager at cellar temperature works just as well.