The Spanish potato omelette: thinly sliced potatoes slow-cooked in olive oil until soft, bound with beaten eggs and set into a thick, tender cake. Served warm or at room temperature, cut into wedges.
Confit the potatoes
Slowly cook the potatoes and onion in the olive oil over low heat, turning occasionally, until completely soft but not browned.
Drain and cool
Lift the potatoes and onion out with a slotted spoon, reserving the oil, and let them cool slightly.
5 minBeat the eggs
Beat the eggs with a pinch of salt in a large bowl, then fold in the warm potatoes and onion until well coated.
Set the base
Heat a splash of the reserved oil in a nonstick pan and pour in the egg and potato mixture, shaking the pan gently to settle it into an even layer.
4 minFlip the tortilla
Slide the tortilla onto a large plate, then invert it back into the pan to cook the other side.
Finish cooking
Cook the second side until just set in the center with a slight golden color outside, keeping the middle soft and custardy.
3 minRest before serving
Let the tortilla rest for a few minutes so it finishes setting, then cut into wedges to serve warm or at room temperature.
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