Spanish Tortilla

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a 20-22 cm non-stick frying pan over medium-low heat.

   Ca. 2 min.

   Kokkens note: Ensure the pan is truly non-stick for easy flipping later.

2. 2

   Add the sliced potato and onion to the pan. Season with salt and black pepper.

3. 3

   Cook slowly, stirring occasionally, until the potatoes are very tender and the onions are caramelized, about 20-25 minutes. Do not brown them too much.

   Ca. 25 min.

   Kokkens note: The potatoes should be soft enough to mash easily with a fork.

4. 4

   While the potatoes cook, crack the eggs into a large bowl and whisk them well.

   Ca. 2 min.

5. 5

   Once the potatoes and onions are cooked, carefully drain most of the olive oil from the pan, leaving just a thin layer.

   Ca. 1 min.

   Kokkens note: You can reserve the drained oil for future cooking.

6. 6

   Add the hot potato and onion mixture to the whisked eggs and stir gently to combine. Let it rest for 5 minutes, allowing the eggs to slightly cook from the residual heat.

   Ca. 5 min.

   Kokkens note: This resting step helps the tortilla bind better.

7. 7

   Pour the egg and potato mixture back into the same frying pan, ensuring the heat is still medium-low.

8. 8

   Cook for about 8-10 minutes, gently shaking the pan occasionally to prevent sticking. Use a spatula to shape the edges and ensure a round form.

   Ca. 10 min.

   Kokkens note: The bottom should be golden brown and the edges starting to set.

9. 9

   When the bottom is set but the top is still a bit runny, place a large plate over the pan and carefully invert the tortilla onto the plate.

   Ca. 1 min.

   Kokkens note: Be quick and confident with the flip!

10. 10

    Slide the tortilla back into the pan, uncooked side down, and cook for another 5-7 minutes until fully set and golden brown on the second side.

    Ca. 7 min.

    Kokkens note: Adjust heat as needed to prevent burning.

11. 11

    Transfer the finished Spanish tortilla to a serving plate. Let it cool for a few minutes before slicing and serving.

    Ca. 2 min.

    Kokkens note: Spanish tortilla is traditionally served at room temperature, but it's also delicious warm.