Tortilla Española
Legend says it was invented in the 19th century during sieges when potatoes were stretched with eggs to feed more mouths.
Spain's most essential dish — a thick, tender potato and onion omelette, gently cooked until just set in the centre. Found on every bar counter from breakfast until midnight.
Ingredients
Method
Heat olive oil. Cook potatoes and onion over medium-low 20 minutes until tender.
Drain, reserving oil. Beat eggs, add potato mixture, rest 5 minutes.
Heat 2 tbsp oil in pan. Pour in mixture. Cook 5-6 minutes until edges set.
Flip using a plate. Cook 3-4 more minutes. Centre should wobble slightly.
Flip confidently — hesitation causes disaster.
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