Yumiam recipe · Spanish classic
Spanish tortilla
Potatoes confited gently in olive oil, onion, and a centre that stays soft. Eat it hot, warm or cold, and it keeps well in the fridge.
A Spanish tortilla is made by confiting potato and onion in olive oil over low heat, folding them into beaten eggs and setting the mixture for two minutes on each side. The potatoes are never fried crisp: they cook slowly until they crush under a finger.
- Potato confited over low heat, never fried until crisp.
- With onion, softened until golden — it is what balances the egg.
- Two minutes a side: the centre stays soft and finishes setting off the heat.
Method
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Cut the potatoes
Peel the potatoes and break them into rough half-centimetre pieces. Slice the onion finely.
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Confit
Cover the potato and onion with oil in a frying pan and cook for twenty minutes over low heat, stirring now and then.
The detail that decides it: the oil must not bubble hard. If the potato crackles, the heat is too high and you are making chips, not a confit.
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Drain and mix
Drain thoroughly, season with salt, then fold into the beaten eggs. Leave to stand for five minutes.
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Set the tortilla
In a twenty-two centimetre pan with a spoonful of oil, set the mixture for two minutes over medium heat, flip it with a plate and give it two minutes more.
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Let it settle
Slide the tortilla onto a plate and wait five minutes before cutting. It finishes setting in its own heat.