Tortilla Española

also called tortilla de patatas · Spanish omelette · Spanish tortilla · potato omelette · tortilla de papas

The table

The oil is poured off rather than strained and the potato is lifted straight into the beaten egg.
1 1/2 lb(700 g; peeled, sliced thin)Yukon Gold potatoesfry gently 20 min, no colourbeat, lift the potato in, stand 10 minset 8 min over low heatturn out onto a plate, slide back, 4 min
1 large(sliced thin)yellow onion
1 1/2 cups(360 mL)olive oil
6eggs
1 1/2 tspkosher salt
Cover the pan, take both in one grip and tip it over in one movement. Rest five minutes before cutting.
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.7 things to get out.

Pans and tools

Before anything else

2fry gently 20 min, no colour

3beat, lift the potato in, stand 10 min

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
42 min
Needs you
32 minthe rest you can walk away from
If you get it wrong
Narrow — the turn happens once: flipped before the base has set it collapses onto the plate, left until firm all through it is dry
What you'll wash
Three things — the nonstick skillet, a bowl to beat the eggs in, a plate to turn it on
Does it keep
3 days — meant to be eaten at room temperature, so the second day costs it almost nothing

  1. fry gently 20 min, no colour

    20 minneeds youfrom the start

  2. beat, lift the potato in, stand 10 min

    10 minwalk away20 min in

  3. set 8 min over low heat

    8 minneeds you30 min in

  4. turn out onto a plate, slide back, 4 min

    4 minneeds you38 min in

You'll need nonstick skillet

See how it is written
>> title: Tortilla Española
>> category: Eggs
>> tags: eggs, potatoes, spanish, one-pot, skillet, tapas
>> counters: One Pot
>> aka: tortilla de patatas, Spanish omelette, Spanish tortilla, potato omelette, tortilla de papas
>> servings: 4
>> time: 1 hr
>> slack: narrow — the turn happens once: flipped before the base has set it collapses onto the plate, left until firm all through it is dry
>> washing-up: the nonstick skillet, a bowl to beat the eggs in, a plate to turn it on
>> keeps: 3 days — meant to be eaten at room temperature, so the second day costs it almost nothing

>> step: The oil is poured off rather than strained and the potato is lifted straight into the beaten egg.
One pan, one bowl and a plate to turn it on.

>> step: fry gently 20 min, no colour
Fry @Yukon Gold potatoes{1 1/2%lb}(700 g; peeled, sliced thin), @yellow onion{1%large}(sliced thin) in @olive oil{1 1/2%cups}(360 mL) in a #nonstick skillet{} for ~fry{20%min}, moving them so they soften without browning.

>> step: beat, lift the potato in, stand 10 min
Beat @eggs{6}, @kosher salt{1 1/2%tsp} in a bowl, lift @&(~1)fried potatoes{} into them with a slotted spoon, pour off all but a spoonful of the oil, and ~stand{10%min}.

>> step: set 8 min over low heat
Set @&(~1)potato and egg{} back in the pan over low heat for ~fry{8%min}, pulling the edge in as it firms.

>> step: turn out onto a plate, slide back, 4 min
Flip @&(~1)tortilla{} onto a plate, slide it back in raw side down, and ~fry{4%min}.

>> step: Cover the pan, take both in one grip and tip it over in one movement. Rest five minutes before cutting.
The turn is the whole trick and a plate does it.