Tortilla Española

Instructions

1. 1 Heat the olive oil in a deep 24cm non-stick skillet over medium-low heat. Add the thinly sliced potatoes and onion, season with salt, and cook gently for 20-25 minutes, stirring occasionally. The potatoes should be very tender but not browned. They are being confited, not fried.
2. 2 Meanwhile, beat the eggs vigorously in a large bowl with a generous pinch of salt until slightly foamy.
3. 3 Drain the cooked potatoes and onions through a colander set over a bowl, reserving the flavored olive oil. Let them cool for 3 minutes, then fold into the beaten eggs. Press gently so the potatoes begin to absorb the egg. Let this mixture sit for 10 minutes.
4. 4 Heat 2 tablespoons of the reserved oil in the skillet over medium-high heat. Pour in the egg and potato mixture, spreading it evenly. Reduce heat to medium-low.
5. 5 Cook for 5-6 minutes, gently running a spatula around the edges and shaking the pan occasionally. The bottom should be golden and set while the top is still liquid.
6. 6 Place a large flat plate over the skillet and, in one confident motion, flip the tortilla onto the plate. Slide it back into the pan, uncooked side down. Tuck the edges under with a spatula to create a plump, round shape. Cook for another 2-3 minutes for a custardy center, or 4-5 minutes for fully set.
7. 7 Slide onto a serving plate and let rest for 5 minutes. Serve warm or at room temperature, cut into wedges. In Spain, the debate between runny center (jugosa) and fully set (cuajada) is practically a political issue.