Spanish Potato and Onion Tortilla Española (4 Servings)

Peel and wash 3 potatoes (about 700g) and slice about 0.6cm thick; finely dice one large onion.

Warm 125ml olive oil in a nonstick skillet over medium heat and soften the onion for 5–6 minutes.

Add potatoes, coat them with oil and cook 22–24 minutes, turning every 2–3 minutes, until easily pierced.

Crack six eggs into a large bowl and whisk thoroughly.

Lift potatoes and onions into the beaten eggs, leaving some oil in the pan. Add an editorial starting quantity of 1/2 tsp salt, mix and rest five minutes.

Heat the pan over medium-low, spread the egg-potato mixture evenly, and cook 4–5 minutes, freeing the edges with a spatula.

Cover with a large flat plate, carefully invert with hands protected, slide the tortilla back into the pan and cook the other side for about 4–5 minutes.

Verify that the center egg mixture is fully set and registers at least 71°C on a food thermometer; continue gently cooking if needed.

Transfer to a plate and divide into four portions. Refrigerate leftovers in shallow containers within two hours, use within 3–4 days and reheat to 74°C.