Tortilla Española (Spanish Potato Omelette)

• 700 g Yukon Gold potato
• 1 medium Yellow onion
• 120 ml Olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• ½ tsp Smoked paprika
• 7 Egg

1. Peel the potatoes, then slice them into thin rounds, about 3 mm thick. Halve and thinly slice the onion.
2. Heat the olive oil in a nonstick frying pan over medium-low heat. Add the potatoes, onion and 1 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, whisk the eggs in a mixing bowl with the remaining salt, black pepper and smoked paprika. When the potatoes are ready, use a slotted spoon to transfer them to the eggs, then let the mixture stand for 5 minutes so the potatoes absorb some egg.
4. Pour off all but about 1 tbsp of the oil from the pan and return it to medium-low heat. Add the egg and potato mixture, spread it evenly, then cook for 6 to 8 minutes until the edges are set and the centre is just slightly runny when you shake the pan.
5. Flip the tortilla: slide it onto a large plate, invert the pan over the plate, then turn both over to return the tortilla to the pan. Cook for 3 to 5 minutes more until set through and golden, then rest for 3 minutes before slicing into wedges.

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