morsels45

morsels45 said

Tortilla española

Potato and egg, and an argument about whether onion belongs in it.

Tortilla española
Photo: Kent Wang, CC BY-SA 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make tortilla española

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Soft in the middle

45 minutes · serves 6 · Medium

What you need

  • 800g waxy potatoes, sliced thin
  • 2 onions, sliced
  • 8 eggs
  • 300ml olive oil
  • Salt

What you do

  1. 1Cook the potatoes and onions in the oil over a low heat for 25 minutes — poaching, not frying. They should be soft and barely coloured.
  2. 2Drain them, keeping the oil, and let them cool a little.
  3. 3Beat the eggs with plenty of salt, fold the potatoes in, and leave it 10 minutes so the egg soaks in.
  4. 4Two tablespoons of the oil in a smaller pan, mixture in, medium-low heat, 6 minutes.
  5. 5Slide onto a plate, invert the pan over it, flip, and give it 4 minutes more. The middle should still be loose. Rest 10 minutes before cutting.

Without onion

40 minutes · serves 6 · Medium

What you need

  • 800g potatoes
  • 8 eggs
  • Olive oil
  • Salt

What you do

  1. 1Poach the potatoes alone in the oil, 25 minutes.
  2. 2Fold into beaten egg, rest, cook and flip as above.
  3. 3This is the sin onion camp. Both sides have strong feelings.