Mains

Tortilla Española

The secret to a proper tortilla is not the egg-to-potato ratio, nor whether to add onion (add the onion). It is the olive oil. The potatoes are not fried — they are slowly poached in a generous quantity of good olive oil, at a low temperature, until they are completely tender. The olive oil flavour permeates every layer.

Made with La Piedra del Molino extra virgin olive oil

Prep

30 min

Cook

40 min

Serves

4–6

Difficulty

Medium

Ingredients

Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.

• 1kg waxy potatoes, peeled and thinly sliced
• 1 medium white onion, thinly sliced
• 6 large eggs
• 200–250ml La Piedra del Molino extra virgin olive oil (for cooking the potatoes)
• Salt

Method

1. 1

   Heat the olive oil in a wide frying pan over medium-low heat. Add the potatoes and onion with a generous pinch of salt. They should be submerged, not swimming — add more olive oil if needed.

2. 2

   Cook slowly for 25–30 minutes, turning occasionally, until the potatoes are completely tender and beginning to break at the edges. Do not let them brown.

3. 3

   Drain the potatoes and onion through a sieve, reserving the olive oil — it is now infused and can be used again.

4. 4

   Beat the eggs with a pinch of salt. Add the drained potato mixture. Mix gently and leave to rest for 10 minutes.

5. 5

   Heat 2 tbsp of the reserved olive oil in the pan over medium heat. Pour in the egg mixture. Cook for 3–4 minutes until the base is set and golden but the top is still slightly wet.

6. 6

   The flip: place a large plate over the pan and invert in one confident motion. Slide the tortilla back into the pan, uncooked side down. Cook for 2–3 minutes more — the centre should remain slightly soft.

7. 7

   Slide onto a plate. Leave to rest for 10 minutes before cutting. Serve warm or at room temperature.