Tortilla de patatas

Ingredients

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• 800 g potatoes (a frying variety such as Agria or Monalisa)

• 6 medium eggs

• 1 medium onion (optional)

• Mild olive oil, enough to poach the potatoes (about 250 ml)

• Salt

Preparation

1. 01Prepare the potatoesPeel the potatoes, cut them into thin slices or small irregular dice and salt them. If using onion, peel it and slice it thinly.
2. 02Poach in oilHeat the oil in a pan over medium-low heat, without letting it smoke. Add the potatoes (and onion) and cook for 15-20 minutes, stirring now and then, until tender but not browned.
3. 03Mix with the eggDrain the potatoes well and let them cool a few minutes. Beat the eggs with a pinch of salt, without whipping them, and fold in the potatoes. Let the mixture rest for 5 minutes.
4. 04Set the first sideHeat a non-stick pan of about 24 cm with a spoonful of oil. Pour in the mixture, cook over medium heat for 3-4 minutes and loosen the edges with a spatula until the base is firm.
5. 05Flip itCover the pan with a flat plate of the same diameter, turn the omelette over in one confident move and slide it back into the pan. Tuck in the edges.
6. 06Finish and restCook 2-3 more minutes depending on how juicy you like it and transfer to a plate. Let it rest a few minutes before cutting.

Variations

• With or without onion: the great national debate between «concebollistas» and «sincebollistas».
• Betanzos omelette (A Coruña): very juicy, barely set inside.