Spanish omelette – Tortillas de patatas

Directions

• Preheat the oven to 200°C.
• Peel and thinly slice the potatoes. Place in a large bowl.
• Chop the onion and add to the bowl.
• Season with salt and 2 tablespoons of olive oil. Mix with your hand to ensure everything is evenly seasoned.
• Place parchment paper on a baking tray and lay down all the potatoes/onions on the tray. Try to make a thin layer, so no potatoes are on top of each other.
• Make for 25 minutes at 200°C with the fan on.
• When the potatoes are cooked and some of then are crispy, turn off the oven.
• Crack the eggs into the same large bowl, season with salt and beat together.
• Add potato and onions and toss to coat. Allow to rest for 15-20 minutes. This is important, do not skip this step.
• Heat a 24cm stainless steel pan over medium heat.
• When the pan is hot, add 1/2 teaspoon olive oil and spread evenly.
• Pour the potato/egg mixture and cook for 2-3 minutes. Less if you like it less cooked or more if you like your omelette solid and well cooked. This is the fun of stainless steel pans, that it is easy to control the temperature and get perfectly cooked omelettes each time.
• Greasy a platter a little bit larger than the pan with some oil.
• Place it on top of the omelette and flip the tortilla.
• Cook from the other side for another minute.
• Allow to rest for 5 minutes before serving.