Spanish Tortilla With Potatoes

Instructions

1. Step 1

   Whisk the eggs with ⅜ tsp (2 gr) salt in a large mixing bowl until evenly combined.

   Ingredients used: 6.0 piece Egg, 2.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Heat 1⅝ cups (375 ml) olive oil in a nonstick skillet over medium heat. Add the potatoes, onion, and ⅝ tsp (4 gr) salt, then turn them gently to coat.

   Ingredients used: 375.0 ml Olive Oil, 180.0 gr Onion, 700.0 gr Potato, 4.0 gr Salt

   Cookware: nonstick skillet, spatula

3. Step 3

   Reduce to low heat and cook, turning occasionally, until the potatoes are completely tender but not deeply browned.

   Timer: 18 min (fixed)

   Cookware: nonstick skillet, spatula

4. Step 4

   Set a colander over a heatproof container and drain the potato mixture thoroughly. Let it cool for 3 minutes.

   Timer: 3 min (fixed)

   Cookware: colander

5. Step 5

   Fold the drained potato mixture into the beaten eggs and leave it to stand so the egg coats the potatoes.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, spatula

6. Step 6

   Wipe the skillet clean, add 1 tbsp (15 ml) olive oil, and heat over medium heat. Pour in the egg and potato mixture, spread it evenly, and cook until the edges are set and the underside is golden.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: nonstick skillet, spatula

7. Step 7

   Place a large plate over the skillet and carefully invert the tortilla onto it.

   Cookware: nonstick skillet, plate

8. Step 8

   Add the remaining 2 tsp (10 ml) olive oil to the skillet, slide the tortilla back in with the uncooked side down, and cook over low heat until lightly golden and set to your preference.

   Timer: 4 min (fixed)

   Ingredients used: 10.0 ml Olive Oil

   Cookware: nonstick skillet, plate, spatula

9. Step 9

   Slide the tortilla onto the plate and rest it before cutting into wedges.

   Timer: 5 min (fixed)

   Cookware: nonstick skillet, plate, spatula