Spanish Tortilla (Tortilla de Patatas)

1 hr 15 min8 slices

A thick Spanish omelette of thinly sliced potatoes and caramelized onions bound with eggs, cooked until golden and set.

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prepPeel potatoes and rinse under cold water.
900 g waxy potatoes (such as Yukon Gold or red)	Slice potatoes thinly, pat dry	Sprinkle with salt, mix well	Fry potatoes over medium-low heat, 20 min	Remove potatoes, drain 5 min	Slide onto plate, cool, slice & serve
salt (to taste)
8 large eggs (at room temperature)	Beat eggs, season with salt	Stir potatoes & onion into eggs, rest 15–20 min	Cook tortilla over medium-low heat, 6–8 min	Flip tortilla, cook other side 6–8 min
salt (to taste)
1 large white onion, thinly sliced	Fry onion over medium heat, 10–20 min until caramelized
extra virgin olive oil (for frying the onion)
extra virgin olive oil (for frying the potatoes, about 1 cm in pan)
extra virgin olive oil (for cooking the tortilla)

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