Name: Spanish Tortilla
Ingredients: Potatoes; Onions; 6 pcs Egg; Salt; Pepper; Olive Oil; Chorizo; Mayonnaise; Chives

Ingredients

9 items

PotatoesAbout 5 medium potatoes for two tortillas (or adjust to pan size)
OnionsAbout 3 medium onions for two tortillas
6 pcsEgg6 eggs for a 20 cm pan (adjust if making smaller or larger)
SaltTo taste
PepperTo taste
Olive OilFor frying potatoes and cooking the tortilla
Chorizo(optional) — Cut into thin strips; optional but recommended for extra flavor
Mayonnaise(optional) — For serving (a dollop on top)
Chives(optional) — Chopped, for garnish

Method

Peel the potatoes and slice them thinly (about 2-3 mm thick) using a mandoline or a sharp knife. Rinse the slices in cold water to remove excess starch, then pat dry.
Heat oil in a pan to 170–180 °C. Fry the potato slices in batches until golden and crispy. Drain on paper towels and set aside.
Peel the onions and cut them into julienne strips. Heat a little olive oil in a pan over high heat, add the onions and salt, and sauté until they start to brown. Add a splash of water, reduce the heat to medium, and cook until the onions are soft and caramelized. Set aside to cool slightly.
Crack the eggs into a bowl. Season with salt and pepper and beat lightly.
If using chorizo, cut it into thin strips and add to the eggs. Add the caramelized onions and mix.
Add the fried potatoes to the egg mixture. Gently fold everything together until well combined. Let the mixture rest for 5–6 minutes.
Heat a little olive oil in a non-stick pan (about 20 cm). Pour in the egg-potato mixture and spread it evenly. Cook over medium-low heat until the bottom is set and golden brown (about 4–5 minutes).
Place a plate or lid on top of the pan. Flip the tortilla onto the plate, then slide it back into the pan to cook the other side for another 3–4 minutes, until the center is still slightly runny (or to your liking).
Slide the finished tortilla onto a plate. Optionally, garnish with a dollop of mayonnaise and chopped chives. Serve warm.