Prep 10 minutes
Cook 60 minutes
Total 70 minutes
- 10 ounces waxy potatoes
- 1 medium
- 3 tablespoons
- olive oil
- 5 large free-range eggs
- salt and pepper
- special tools:
- 6-inch cast-iron (or another heavy, nonstick) frying pan
- 1. Peel the potatoes and then carefully cut them into thin slices. As you cut them, lay them on a clean tea towel. When you’re done slicing, pat the potatoes dry with the tea towel.
- 2. Finely slice the onion. Drizzle 3 tablespoons of oil into a 6-inch frying pan (preferably cast-iron) over a medium heat. Add the onion and potatoes. The pan is going to look pretty full. Don’t worry. It will cook down.
- 3. Turn the heat down to low and cook for about 25 to 30 minutes. Try not to stir it too much—this will keep the potatoes intact. Instead, halfway through the cook time, give the mixture one or two big flips with a spatula. Once the onions are turning golden and the potato slices are fully cooked through, move on to the eggs.
- 4. Crack the eggs into a mixing bowl, season with a bit of salt and black pepper, then whisk together with a fork.
- 5. Remove the pan from the heat and carefully tip the onions and potatoes into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
- 6. Use a bendable thin spatula or a knife to loosen the sides and bottom of the tortilla. Then, carefully (and bravely!) flip the pan over a dinner plate and tip out the tortilla. Do your best to then slide it back into the pan. Cook for another 5 minutes, or until golden and cooked through. If yours falls apart during this stage, don’t take it personally. It will still taste delicious. And there will always be next time!
- 7. Turn out the tortilla onto a serving board. I like this dish best at room temperature, either served with a simple green salad or in between slices of ciabatta with some manner of jarred roasted red pepper and/or pepperoncini.
Recipe adapted from Jamie Oliver