Tortilla de Patatas, 8 servings
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Potatoes and Onion · Step 1 of 5
Peel 3 lb Yukon Gold potatoes, cut them into quarters and slice thinly. Keep the slices in a bowl of cold water so they do not darken.
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Potatoes and Onion · Step 2 of 5
Heat 2 ½ cups extra virgin olive oil in a medium pot to 93 °C.
93 °C
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Potatoes and Onion · Step 3 of 5
Drain the potatoes and pat them dry with paper towels. Slide them into the oil and cook, stirring now and then, for about 25 min, until soft but not coloured.
a knife slides through a slice easily
pale gold at most, never brown or crisp
93 °C
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Potatoes and Onion · Step 4 of 5
After the potatoes have had 10 min, spoon 9 tbsp extra virgin olive oil of the hot oil into a small frying pan over medium-low heat. Add 1 small yellow onion and cook, stirring often, for about 15 min, until soft and golden. Do not let it burn. Drain on a plate lined with paper towels.
soft, sweet and evenly golden
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Potatoes and Onion · Step 5 of 5
Lift the potatoes out with a slotted spoon onto a tray lined with paper towels. Keep the oil warm over very low heat.
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Tortilla · Step 1 of 7
Whisk 12 eggs, 4 egg yolks and 1 ⅓ tbsp kosher salt together in a mixing bowl.
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Tortilla · Step 2 of 7
Fold in the warm potatoes and onion with a spatula, mixing until the eggs and potatoes turn creamy. Break up some of the potato as you go, but stop well short of mash.
a thick, creamy, pale yellow mixture with pieces of potato still visible
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Tortilla · Step 3 of 7
Heat 1 ⅛ tbsp extra virgin olive oil of the reserved oil in the non-stick pan over medium heat until it just begins to smoke. Pour in the egg mixture and take the pan off the heat. Shake it in a circular motion for about 15 s to spread the mixture and stop it sticking.
the oil shimmers and gives off the first wisp of smoke
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Tortilla · Step 4 of 7
Return the pan to low heat and cook for 3 min to 4 min, until the edges start to set but the centre is still loose and runny.
the edge is set and lightly golden
the middle still wobbles
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Tortilla · Step 5 of 7
Put the plate upside down over the pan, turn pan and plate over together and lift the pan off, leaving the tortilla on the plate.
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Tortilla · Step 6 of 7
Put the pan back on the heat with 1 ⅛ tbsp extra virgin olive oil more of the oil and heat until it just smokes. Slide the tortilla in, runny side down, swirl the pan for 10 s and cook for 45 s to 1 min, until the edges have set.
the edges are firm and golden
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Tortilla · Step 7 of 7
Slide the tortilla onto a serving plate and rest it for a few minutes. Season with flaky sea salt and cut into wedges.
golden and firm outside, soft and creamy inside