Spanish · Starter
Tortilla Espanola
A properly juicy tortilla — potatoes confited in olive oil, centre just set at 62 °C; served barely warm it slices like custard
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 6
Ingredients
- Eggs — 360 g (7 eggs)
- Agria potatoes — 500 g
- Onion — 200 g
- Extra virgin olive oil — 350 ml (most recovered)
- Fine sea salt — 7 g
Method
- Slice potatoes 3 mm thick and onion into thin julienne.
- Confit both in olive oil at 130 °C for 25–30 minutes until completely tender but uncoloured; drain well, reserving oil.
- Beat eggs with salt; fold in the warm potato-onion mix and rest 10 minutes so the eggs thicken slightly.
- Heat a 22 cm non-stick pan with 15 ml reserved oil over medium-high heat.
- Pour in the mix; cook 2 minutes, shaking, then run a spatula around the edge.
- Flip with a flat plate and slide back; cook 90 seconds more — the centre should wobble (about 62 °C core).
- Rest 10 minutes on a plate before slicing; the carryover sets the jugosa centre.