Tortilla De Patata Y Cebolla Recipe

Prepare potatoes and onion

Peel the potatoes and cut them into 3–4 mm slices or into small 1 cm cubes for a more rustic texture. Peel the onion, halve it and slice thinly into half-moons. Rinse the potato slices briefly under cold water and pat dry with a clean towel to remove excess starch.

Cook potatoes and onions gently

In a large nonstick or heavy frying pan, heat 100 ml olive oil over medium heat until it shimmers but does not smoke (about 160–170°C equivalent). Add the potatoes in an even layer, then add the sliced onion and a pinch (about 1/4 tsp) of the sea salt. Reduce heat to medium-low. Cook slowly, stirring occasionally and turning the potatoes gently, for 18–22 minutes, until the potatoes are tender but not browning — they should be soft and glossy from the oil. If the oil is too hot and the potatoes brown quickly, lower the heat.

Drain oil

Using a slotted spoon, transfer the cooked potatoes and onions to a large bowl; reserve the oil in the pan (you will use some later). Let the potato-onion mix cool 5 minutes. Taste and season with the remaining sea salt (about 1 1/4 tsp total remaining) and black pepper, distributing evenly.

Beat eggs and combine

Crack the eggs into a second large bowl, season with a small pinch of salt and beat lightly until homogenous. Add the warm (not hot) potato and onion mixture to the eggs and fold gently, allowing the eggs to coat the potatoes. Let sit 3–4 minutes so the eggs begin to set slightly.

Cook the tortilla

Wipe the frying pan clean, add 1–2 tablespoons of the reserved olive oil and warm it over medium heat. Pour the potato-egg mixture into the pan, spreading it evenly and smoothing the top with a spatula. Cook on medium-low for 4–6 minutes until the edges are set and the underside is golden but not overbrowned.

Flip and finish

Place a large plate (slightly larger than the pan) over the pan. Hold the plate firmly and invert the pan so the tortilla lands on the plate. Add another 1 tablespoon of the reserved oil to the pan, slide the tortilla back into the pan with the uncooked side down. Cook 3–5 minutes more for a slightly runny center, or 6–8 minutes for fully set. Adjust time to preference.

Rest

Slide the finished tortilla onto a serving plate and let it rest 5–10 minutes before slicing. This relaxes the texture and makes cutting cleaner.

While the tortilla rests, place the mixed olives in a small bowl. Drizzle 1 tablespoon extra-virgin olive oil over them, add the lemon zest and chopped parsley, and toss to coat. Taste and adjust by adding a pinch more lemon zest or a small grind of pepper if desired.

Slice the tortilla into wedges (6–8 portions). Serve the warm or room-temperature tortilla with the dressed olives on the side, optionally with crusty bread. The olives complement the richness of the tortilla in the style of El Nacional appetizers.