Spanish cuisine · Dough, Pasta & Rice

Baked Potato Tortilla with Onion

A tall oven-baked potato tortilla with long-caramelized onion, firm outside and still juicy inside.

Ingredients · for 6 servings

• 1 kg waxy potatoes
• 3 onions
• 10 eggs
• 200 ml olive oil
• 1 tsp sugar
• Salt, pepper

Instructions

1. Peel the potatoes and slice them 3 mm thin, cut the onions into fine rings, and salt both separately.
2. Heat the olive oil over medium heat in a wide pan and gently poach the potato slices in it for 20–25 min until tender and easily divided with a spoon — they should not brown; then drain.
3. Braise the onion rings with 3 tbsp of the potato oil and the sugar over low heat for 25–30 min until deep golden brown and sweetly caramelized.
4. Whisk the eggs vigorously, season with salt and pepper, and fold in the warm potatoes and onions; let the mixture stand for 15 min so the potatoes absorb the egg.
5. Line a 24 cm springform pan with parchment paper and coat with oil, then pour in the mixture and smooth the top.
6. Bake in a preheated oven at 180°C top/bottom heat for 30–35 min until the surface is firm and golden but the center still wobbles slightly when shaken; let rest 10 min and serve warm in wedges.