🛒 Ingredients
- 800g potatoes
- 4 large eggs
- 2 medium onions
- 200ml olive oil
- Salt
👨🍳 Step-by-step instructions
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Peel and slice potatoes 3mm and onions into julienne strips
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Poach together in oil over low heat for 25 minutes — do not fry, confit
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Drain the oil well — save for another use
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Beat eggs with salt, add potato-onion mixture
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Let it rest for 10 minutes
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20cm pan with a little oil over medium-high heat
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Set for 3 minutes, flip with a plate
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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.
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