Spain's iconic potato omelette, debated fiercely as to whether onion belongs, requires slow-frying potatoes in abundant olive oil until they confit, then binding with egg.
Ingredients
- 500g potatoes (waxy)
- 1 onion (optional but traditional)
- 6 eggs
- 300ml olive oil
- salt
Instructions
Preparation
Peel potatoes, slice 3mm thick. If using onion, slice thinly.
Confit
Heat oil in non-stick skillet (10-inch). Add potatoes (and onion). Cook on low 20-25 minutes, turning occasionally, until tender but not brown. They should almost poach in oil.
Draining
Remove with slotted spoon. Drain on paper. Season with salt. Reserve 2 tbsp oil.
Eggs
Beat eggs in large bowl. Add potato-onion mixture. Let sit 10 minutes.
Cooking
Heat reserved oil in same pan (medium). Pour mixture. Cook 4-5 minutes until edges set. Place plate over pan, flip confidently.
Finishing
Slide back into pan, cook 3-4 minutes more. Center should remain slightly molten (cuajada). Cool to room temperature before slicing.