Tortilla de Patata con Cebolla

Peel the potatoes and slice them into thin, uneven chips (roughly 3mm thick). Peel and dice or slice the onions. Salt the vegetables lightly.

In the frying pan, heat the olive oil over medium heat. Carefully add the potatoes and onions. The oil should almost cover them. Lower heat to maintain a gentle bubble—we are poaching (confit), not deep frying.

Cook gently, stirring occasionally, until potatoes are tender enough to break with a spoon but not falling apart. Drain the mixture through a sieve into a heat-proof bowl, reserving the oil for future use.

In a large bowl, whisk the eggs vigorously with a pinch of salt until slightly frothy. Immediately add the hot, drained potato and onion mixture to the eggs. Fold to combine.

Let the egg and potato mixture rest for 15 minutes. This allows the hot potatoes to slightly thicken the eggs and absorb flavor, essential for the creamy texture.

Wipe the pan clean and heat 15ml (1 tablespoon) of the reserved oil over medium-high heat until shimmering. Pour in the mixture. Shake the pan vigorously to prevent sticking.

Lower the heat to medium-low. Use a spatula to tuck the edges of the tortilla inwards to create the classic rounded shape. Cook until the bottom is golden and the sides are beginning to set, but the center is still runny.

The Flip: Place a large plate or flat lid over the pan. Firmly hold the plate and pan together, then invert swiftly. Slide the tortilla back into the pan (uncooked side down). Use the spatula to tuck the edges in again to maintain the round shape.

Cook for another 1-2 minutes for a soft, creamy center ('baveuse'), or 3-4 minutes for a fully set tortilla. Transfer to a clean plate.

Allow to cool for at least 15 minutes before serving. It is traditionally served warm or at room temperature, not piping hot.