Spanish Tortilla

The recipe

Instructions

1. 1
   Slice the potatoes thinly and chop the onion. Heat the olive oil in a non-stick pan and add both with a generous pinch of salt.
2. 2
   Cook on medium-low for 20 minutes, stirring occasionally, until the potatoes are tender but not browned. Drain off most of the oil.
3. 3
   Beat the eggs with salt. Mix the warm potatoes through the eggs and let sit 5 minutes.
4. 4
   Heat 2 tablespoons of the reserved oil in the pan. Pour in the mixture, cook on medium-low for 6 minutes until the bottom sets.
5. 5
   Slide onto a plate, invert into the pan, and cook another 3 minutes. Slide onto a serving plate. Eat warm or room temp.

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