Potatoes poached gently in olive oil, then set in egg until the middle is just barely wobbly. Naturally gluten free and better cold than hot.
Prep
15 mins
Cook
45 mins
Servings
4
Per serving
£1.05
Difficulty
medium
The argument about whether a tortilla should contain onion is one I have firmly settled: it should, and they should be cooked until they are almost jam. The other rule is patience - the potatoes are poached in oil rather than fried, which is why the texture is soft rather than crunchy.
Put the oil in a 24cm non-stick frying pan over a medium-low heat. Add the potato slices and onion with 1 tsp of the salt. The oil should just about cover them.
Poach gently for 25-30 minutes, turning occasionally with a slotted spoon, until the potatoes are completely tender and break when pressed. They should not brown.
If they are sizzling loudly the heat is too high. You want a lazy bubble, not a fry.
Drain in a colander set over a bowl, saving the oil. Let the potatoes cool for 5 minutes.
Beat the eggs in a large bowl with the remaining salt and the pepper, then fold in the warm potatoes and onions. Leave to sit for 10 minutes so the egg soaks in - this is the step most people skip and it makes a real difference.
Wipe the pan, return 2 tbsp of the reserved oil and set over a medium heat. Tip in the mixture, spread level and cook for 5 minutes, easing the edges in with a spatula, until the sides are set but the top is still loose.
Slide the tortilla onto a large plate, invert the pan over it and flip the whole thing back in. Cook for 3-4 minutes more for a soft centre, or 6 if you like it firm.
Slide onto a board and rest for at least 10 minutes. Scatter with parsley if using, and cut into wedges. It is genuinely better at room temperature.