Tortilla Española (Spanish Omelette)

• 450 g Yukon Gold potato
• 1 medium Yellow onion
• 120 ml Olive oil
• 6 Egg
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Peel the potatoes, then slice them into thin rounds (about 2 to 3 mm). Halve and thinly slice the onion.
2. Warm the olive oil in a frying pan over low to medium-low heat. Add the potatoes, onion and 3/4 tsp of the fine sea salt, then cook gently for 18 to 22 minutes, stirring and turning often, until the potatoes are very tender but not browned.
3. Meanwhile, crack the eggs into a mixing bowl and whisk with the remaining salt and the black pepper until well combined. Let the eggs sit while the potatoes finish cooking.
4. Scoop the potatoes and onion out with a spatula, letting excess oil drain back into the pan, then tip them into the eggs. Fold gently and leave for 5 minutes so the potatoes absorb some egg and the mixture cools slightly.
5. Pour off all but about 2 tbsp of oil from the pan and set the pan over low heat. Add the egg mixture and cook for 6 to 8 minutes, shaking the pan occasionally and drawing the edges in with a spatula, until the sides are set and the centre is still a little soft.
6. Flip the tortilla: slide it onto a plate, invert the pan over the plate, then turn both over to return the tortilla to the pan. Cook for 2 to 4 minutes more until just set to your liking, then slide onto a plate and rest for 5 minutes before slicing into wedges.

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