Spanish Tortilla (Tortilla Española)
A thick Spanish omelette of olive-oil-poached potatoes and caramelized onion, set with egg and served at room temperature.
| 4 potatoes, cut into small cubes | Fry potatoes in oil, drain on paper | Mix in onion & potatoes, rest 15 min | Cook medium-low, then flip onto plate | Slide back, cook 6-8 min more | Flip onto clean plate, cool 10 min |
| extra virgin olive oil (enough to cover the potatoes) | |||||
| 1 onion, sliced into long vertical slices | Sauté onion until caramelized, 15-20 min | ||||
| extra virgin olive oil (a bit, for the onion) | |||||
| 8 eggs, at room temperature | Beat eggs with salt | ||||
| salt (a pinch) |
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