Tortilla Española

Ingredients

• 1⅔ lbpotatoeswaxy, peeled, thinly sliced or diced
• 6eggsbeaten
• 2onionthinly sliced or finely chopped
• 5 tbspolive oilfor cooking the potatoes and frying the tortilla
• saltto taste
• pepperfreshly ground
• 1 clovesgarlicfinely chopped, fried with the potatoes (optional)
• 1 bunchparsleychopped, stirred into the eggs or sprinkled on top (optional)
• 6 tbspcreamwhisked with the eggs (optional)
• 1 tsppaprikasweet, for seasoning (optional)

Method

1. Peel the potatoes and cut them into thin slices or small cubes. Peel the onions and slice them thinly or chop them finely.
2. Heat the olive oil in a frying pan and cook the potatoes and onions over medium heat for about 15 to 20 minutes until soft, turning them now and then. They should take on barely any colour. If you like, add the finely chopped garlic to the pan as well.
3. Tip the potato and onion mixture into a sieve, catching the oil underneath, and season the potatoes with salt.
4. Beat the eggs in a large bowl and season with salt and freshly ground black pepper. If you're using them, whisk in the cream, the sweet paprika and some of the chopped parsley.
5. Fold the still-warm potato and onion mixture into the eggs and let it sit for a moment so everything comes together.
6. Heat a little of the reserved oil in the pan, pour in the mixture and smooth the top. Let it set over low to medium heat for about 8 to 10 minutes, until the underside is golden brown and the top is only slightly runny.
7. Lay a large plate or a flat lid over the pan, flip the tortilla onto it in one confident move, then slide it back into the pan browned side up. Cook the second side for a few minutes until golden.
8. Turn the tortilla out onto a serving plate, scatter over the rest of the parsley if you like, cut it into pieces and serve warm or cold.

Tips and variations

You can also parboil the potatoes in water first, or deep-fry them in plenty of oil, about 3 cm deep. If flipping makes you nervous, finish the tortilla in the oven, or cover it and let it set from the bottom only. Spring onions work in place of onions, milk can stand in for the cream in the eggs, and a pepper or some peas bring in colour; chorizo or Serrano ham make it heartier, though it's no longer vegetarian then. For a quick version, use potato crisps instead of fresh potatoes. To serve, cut it into small cubes or wedges and put it out as a tapa – warm or cold.