Spanish Potato Tortilla

📝 Ingredients

• 800 g waxy potatoes
• 2 brown onions
• 8 eggs
• 5 tbsp olive oil (4 for the tortilla, 1 for the vinaigrette)
• 1 lettuce
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• Salt, pepper

🍴 Utensils

• 24 cm non-stick frying pan with a lid
• 2 salad bowls (1 of them large)
• Slotted spoon
• Large flat plate
• Spatula
• Cutting board and knife

📖 Steps

1. Peel the potatoes, halve them lengthways, then cut into thin slices about 3 mm thick. Peel the onions and slice them finely. Don't rinse the potatoes: their starch will help the tortilla hold together.
2. Heat 4 tbsp olive oil in the frying pan over medium heat. Add the potatoes and onions, season with 1 tsp salt and stir to coat them well in the oil. Cover and turn the heat down to low.
3. Leave to cook gently for 20 to 25 minutes, stirring every 5 minutes, without trying to brown them: the potatoes should become meltingly soft and crush easily under the spatula. If they stick, turn the heat down further.
4. Meanwhile, beat the eggs with a fork in the large salad bowl with ½ tsp salt and some pepper. Lift the potatoes and onions out with the slotted spoon, leaving the oil in the pan, then mix them into the eggs and leave to rest for 5 minutes.
5. Put the pan with its film of oil back over medium heat. Pour in the mixture, level it and cook for 1 minute, then reduce to medium-low and cook for 6 to 8 minutes, loosening the edges with the spatula, until the underside is golden and the top is still slightly runny.
6. Flip the tortilla: place the large flat plate over the pan, hold it firmly and turn the whole thing over in one confident movement, over the sink. Slide the tortilla back into the pan, cooked side up, and tuck in the edges with the spatula.
7. Cook for another 3 to 4 minutes over medium-low heat for a soft centre, or 5 to 6 minutes for a fully set centre. Slide onto the large plate and leave to cool for 5 minutes before cutting into 4 portions: it will hold together better.
8. While it cooks, wash the lettuce and dry it in a clean tea towel. In the second salad bowl, mix the mustard, vinegar, 1 tbsp olive oil, salt and pepper with a fork, then add the lettuce at the last moment so it stays crisp. Serve with the tortilla.