Spanish cuisine · Breakfast & Eggs

Tortilla Española

Spain's national dish: a thick potato and onion omelette, juicy in the middle.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 2 onions
• 6 eggs
• 300 ml olive oil
• Salt

Instructions

1. Slice the potatoes thinly and cut the onions into strips.
2. Cook in plenty of olive oil over medium heat for 20 minutes until soft – do not brown.
3. Drain well and mix with the beaten, salted eggs; let stand for 5 minutes.
4. Set in a pan with a little oil over medium heat for 4 minutes.
5. Flip using a plate and cook for another 3 minutes – the centre should stay creamy.