Tortilla Española

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Slice potatoes and onion thinly and evenly.

3. 3

   Poach them slowly in olive oil until tender without browning. Use medium-high heat and work in batches if needed; allow about 9 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Drain, season and fold into beaten eggs; rest ten minutes.

5. 5

   Pour into a nonstick skillet and cook until the edges set.

6. 6

   Invert with a plate and cook the second side, leaving the centre juicy.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.