Classic Spanish Potato Tortilla Recipe

How to make it

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• Heat 2tbsp olive oil, on a medium heat in a non-stick frying pan, until hot and add the potatoes and onions;
• Coat everything well in the oil, season generously with salt and pepper and reduce the heat to low;
• Cover the pan and gently cook the onions and potatoes for some 20 minutes or so, or until tender;
• Turn them over after some ten minutes or so and shake the pan from time to time, as they are not supposed to brown and crisp just simmer gently in the pan
• Meanwhile, lightly beat the eggs in a large bowl and season;
• When the onions and potatoes are cooked, spoon them into the beaten egg and thoroughly combine everything together;
• Add the remaining 1tbsp oil to the pan and increase the heat to medium;
• Pour the egg mixture into the pan, stir and, again, immediately reduce the heat to low;
• Cook very gently, uncovered, occasionally gently drawing in the edge with a spatula or palette knife, for some 20 to 25 minutes or so until there is virtually no liquid left on the surface of the tortilla;
• Now turn it over to cook the other side; Place a flat lid or plate over the pan and carefully invert both so that the tortilla slips onto the lid or plate;
• Return the pan to the heat and using the spatula or knife, gently ease the tortilla back into it;
• Cook some further 2 minutes or so then turn off the heat and leave it for a further 5 minutes to settle. It should then be cooked through but still moist in the centre.
• Serve hot or cold