Spanish Tortilla de patatas | The Classic

Preparation & Baking

• 1
  Preheat the oven to 200 °C top/bottom heat. Peel the potatoes and onion and cut them into slices about 3 mm thin. Line a baking sheet with baking paper and spread the slices on it (they should overlap as little as possible). Drizzle with a little oil, season with half of the salt, and bake in the oven for about 15 minutes.
• 2
  Meanwhile, beat the eggs in a large bowl. Add the remaining salt and ground pepper and whisk everything well. Carefully mix the baked potato and onion slices into the egg mixture.
• 3
  Heat a coated pan (ideally 22 cm in diameter) with one tablespoon of oil. Pour in the egg-potato mixture and let it set over medium heat for about 4 minutes. Then place a large plate on the pan, flip the pan with momentum, and turn the tortilla onto the plate. Carefully slide it back into the pan and fry the second side until golden brown. The tortilla is ready when it yields elastically to light pressure. Caution: Do not fry for too long, so it remains nice and juicy!