Tortilla Española
Prep time: 40 minServes: 8
Pairs with
Tortilla española is Spain's answer to 'what do we drink with everything?' — it works with sparkling, white, rosé, sherry, beer. Choose Cava if you want to stay on theme, and nobody will complain.
Ingredients
- 800g potatoes, peeled and thinly sliced (3mm)
- 1 large onion, thinly sliced
- 200ml olive oil (yes, 200ml — this is a Spanish tortilla, not a pancake)
- 8 eggs
- Flaky sea salt
Method
- 11. Heat olive oil in a medium frying pan (about 24cm) over medium heat. Add potatoes and onion, season. They should gently poach in the oil, not fry — adjust the heat. 20–25 minutes until completely tender.
- 22. Drain through a sieve (save the oil — it's brilliant for future cooking). Let the potatoes cool 5 minutes.
- 33. Whisk the eggs with a good pinch of salt. Gently fold in the potato mixture.
- 44. Heat 2 tbsp of the reserved oil in the same pan (cleaned) over medium heat. Pour in the egg-potato mixture. Cook 5 minutes until the bottom is set.
- 55. The tricky part: place a large plate over the pan, flip upside down (hold on tight). Slide the tortilla back into the pan, uncooked side down. Cook 3 more minutes.
- 66. Rest 5 minutes. Serve in wedges — warm, at room temperature, or cold. All temperatures work.