Tortilla Española (Spanish Potato Omelet)

Method

1. 1

   Warm the olive oil over medium-low heat and gently poach the potatoes and onion in it — softening, not frying — for about 20 minutes.

   💡 The potatoes should stay pale and turn tender; think confit, not chips.

2. 2

   Drain well, keeping the oil for another day, and let the potatoes cool for a few minutes.

3. 3

   Beat the eggs with the salt in a large bowl, fold in the warm potatoes, and let the mixture sit 10 minutes so the eggs soak in.

   💡 This soak is the difference between a tortilla and an omelet with potatoes in it.

4. 4

   Heat a spoonful of the reserved oil in the pan and pour in the mixture, cooking over medium heat while shaping the edge with a spatula, about 4 minutes.

5. 5

   Place a large plate over the pan, flip decisively, and slide the tortilla back in to cook the second side 3 minutes.

   💡 Commit to the flip — hesitation is how tortillas end up on the floor.

6. 6

   Turn out and rest 10 minutes; the center should stay slightly juicy. Serve warm or at room temperature.