Tortilla española

Let’s make it

1. Peel the potatoes and slice them thinly, about 3 mm, then slice the onion thinly too.
2. Warm the oil in a 24 cm non-stick frying pan over medium-low heat and add the potatoes, onion and half the salt.
3. Cook gently for 20 to 25 minutes, turning now and then, until the potatoes are soft enough to break with a spoon but not browned.
4. Drain the potatoes and onion in a sieve over a bowl and keep the oil.
5. Beat the eggs with the rest of the salt in a large bowl, add the warm potatoes and leave them to sit for 10 minutes.
6. Wipe the pan, add 2 tablespoons of the saved oil and heat it over medium, then pour in the egg and potato mixture.
7. Cook for about 4 minutes, shaking the pan and tucking the edges in with a spatula, until the bottom is set and the top is still runny.
8. Put a plate over the pan, flip the tortilla onto the plate, then slide it back in and cook the other side for 2 to 3 minutes.
9. Turn it out onto a board and let it rest for 5 minutes before cutting.