Traditional Spanish Omelette (tortilla De Patatas

• porciones: Serves 4
• tiempo total: 1 hour 3 minutes

Ingredientes

500 g waxy potatoes (e.g. Desiree), peeled and sliced 4–5 mm thick

1 large onion, thinly sliced

7 large eggs

750 ml La Espanola Extra Virgin Olive Oil (for frying)

Salt and freshly ground black pepper

Instrucciones

In a large nonstick pan, heat La Española’s Extra Virgin Olive Oil over medium-high heat. Fry the onion first for around 5 minutes. Then add in the potato slices and cook for another 10 - 15 minutes until tender. The onion should be lightly caramelised. Remove with a slotted spoon into a bowl, reserving most of the oil.

In a separate bowl, whisk the eggs with salt and pepper. Gently fold in the potatoes and onions; let rest for 30 minutes.

Wipe out the pan and return 3–4 tablespoons of the reserved oil over medium-low heat. Pour in the egg mixture, spreading it evenly. Cook until the edges set (about 7–8 minutes).

Cover the pan with a large plate and, using oven mitts, quickly flip the omelette onto the plate. Slide it back into the pan (uncooked side down) and cook for another 5 minutes until set but still soft in the middle.

Let rest a few minutes before slicing. Enjoy warm or at room temperature!