Spanish Tortilla (Potato Omelette)

Instructions

1. 1

   Peel the potatoes and slice them thinly, about 2 to 3 mm thick. Thinly slice the onion. Crack the eggs into a large bowl, add the salt, and beat gently until the yolks and whites are combined.

2. 2

   Heat a 22 to 24 cm nonstick skillet over medium heat; on induction, an approximate surface reference is 320 to 355°F / 160 to 180°C. Add the olive oil and, when hot but not smoking, add the potatoes and onion.

3. 3

   Gently cook the potatoes and onion over medium-low heat for 18 to 22 minutes, stirring from time to time, until the potatoes are tender and the onion is very soft, without too much browning. Adjust the heat to keep a gentle cook, around 250 to 285°F / 120 to 140°C oil temperature.

4. 4

   Using a slotted spoon, lift out the potatoes and onion and drain well. Add them to the bowl with the beaten eggs. Mix carefully and let rest for 5 minutes so the potatoes absorb some of the egg.

5. 5

   Remove most of the oil from the skillet, leaving only 1 tablespoon. Heat the skillet again over medium-low heat, about 300 to 320°F / 150 to 160°C surface temperature. Pour in the potato, onion, and egg mixture and spread it evenly.

6. 6

   Cook the omelette for 4 to 5 minutes on the first side, shaking the pan and gently loosening the edges with a spatula to shape it into a round. When the base is set and the center is still slightly soft, place a large flat plate over the skillet.

7. 7

   Carefully invert the omelette onto the plate and slide it back into the skillet to cook the second side for 3 to 4 minutes more over medium-low heat, around 300 to 320°F / 150 to 160°C, depending on whether you prefer a softer or firmer center.

8. 8

   Transfer the Spanish potato omelette to a plate and let it rest for 5 minutes before slicing. Serve warm or at room temperature.