Spanish Potato Tortilla

Ingredients

• 5 huevos grandes
• 700 g patatas para freír
• 1 cebolla mediana
• 250 ml aceite de oliva (suave o virgen)
• al gusto sal gorda

Method

1. Cut. Slice the potatoes thin (or small dice, as your household prefers) and julienne the onion.
2. Confit. Put the potatoes and onion in a pan with the cold oil and salt. Cook over medium-low heat 20–25 minutes, without browning: they should soften like a confit.
3. Mix. Drain the potatoes and onion (save the oil for another day) and fold them into the beaten, salted eggs in a large bowl. Rest 10 minutes — the potato drinks the egg.
4. Set. Pour into a nonstick pan with two spoonfuls of the oil. Over medium-high heat, set the edges 2–3 minutes, pressing a flat plate on top to compact it.
5. The flip. Using the plate, turn it over with conviction and slide the tortilla back into the pan. Cook 2 more minutes: the center should stay runny.