Tortilla Espanola
708 kcal27g protein66g carbs38g fat
Serving: 537 g
Ingredients
- eggs165 g
- potato260 g
- onion90 g
- olive oil22 g
Recipe steps
- Slice the potatoes thinly and cook them slowly in plenty of oil with the onion until soft but not coloured. They poach rather than fry.
- Drain them, keeping a spoonful of the oil, and season generously.
- Beat the eggs, fold the warm potatoes through and let the mixture sit ten minutes so the egg soaks in.
- Cook in a small pan over medium-low heat until the edges set, then invert onto a plate and slide it back to do the other side.
- The centre should stay just barely runny. Whether it does is the only thing Spaniards argue about more than the onion.