Tortilla de patatas

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 8 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• ägg

Method

Follow the steps from top to bottom while you cook.

1. 1

   Peel the potatoes and slice them thinly, about 5 mm. Pat the slices dry and salt them lightly.

2. 2

   Heat plenty of olive oil over medium heat and cook the potatoes slowly until tender without making them crisp.

3. 3

   Slice the onion thinly and cook it together with the potatoes until soft and sweet.

4. 4

   Lightly beat the eggs in a large bowl and season gently with salt.

5. 5

   Drain the potatoes and onion and fold them into the eggs. Let the mixture rest for a few minutes.

6. 6

   Return a little oil to the pan, pour in the egg mixture, and cook over medium heat until the underside has set.

7. 7

   Flip the tortilla using a plate or lid and cook the second side until just done. The centre can remain slightly creamy.

8. 8

   Let it rest a little and serve warm or at room temperature in wedges.

Serving profile

Tags

• tapas
• spanish
• potato