## Description This recipe is _shamelessly_ reverse-engineered from a Michelin-starred local restaurant's menu. The world deserves to know about this culinary leap for mankind, and thus I'm on a mission to share my secrets. Traditionally, tortilla in Spain is eaten at breakfast, dinner, or as a tapa. It's very common to see huge tortillas at family gatherings and is one of the best dishes to feed a lot of people cheaply. Usually, in a family gathering setting, it's best enjoyed with salads, barbeque, dressed tomatoes or cured meats & cheeses. Pair your choice of alcohol based on the supporting dishes, not the tortilla! This recipe aims to have the tortilla _just_ set in the middle so you still get some runniness but not a soup. Tortilla generally starts to set a bit more if you leave it for a while, but if you prefer a runny tortilla, just cook it for 2 minutes on either side rather than the full 3. >[!Tip] > I recommend that you prepare a double batch of caramelised onions some days before, at your convenience; it's versatile and freezes well. ###### Prep time: 20 minutes ###### Cook time: 1 hour (preparing onions in advance), 2 hours (preparing onions on-the-day) ## Ingredients Makes six large portions or eight normal portions - [[Onions]], white or yellow, 500g - [[Eggs]], eight large or ten medium - [[Potatoes]], 500g - [[Olive Oil]], 200ml - [[Butter]], 50g - [[Balsamic Vinegar]] - [[Salt]], lots of it ### Recommended tools - A plate (or lid) large enough to fit over the top of your frying pan ## Method 1. Skin and chop the onions into slices, removing the first edible outer layer as well as the skin. 2. In a pot with a lid, fry the onions in butter on a low heat, stirring occasionally. 3. After 20 minutes, liberally add salt and a splash of balsamic vinegar. Keep stirring occasionally. 4. Cook the onions until totally caramelised, around 70 minutes. The onions should be totally brown, fully reduced and you shouldn't be able to hear the sound of frying (because the onions have given up all their water). If you have the time, keep frying until the last minute before the onions start to burn, another 5 or so minutes. 5. During step #3, start preparing the potatoes by peeling them and cutting them into thin (half-centimeter or 1/4th inch) slices. Add the olive oil to a pan and fry on a medium heat, salting liberally. 6. Keep a lid on the pan to steam half the potatoes while frying the other half. Use a slotted spoon or spatula to flip the potatoes every 3-5 minutes, letting them brown unevenly. This should take around 40-50 minutes. >[!Tip] Occasionally, rather than preparing the potatoes from scratch, I have seen tortillas made with ready-salted crisps instead, in which case substitute the potatoes with 150g of crisps. In which case, skip step #5 and #6 and immediately proceed to stage #7. 7. While the potatoes are frying, crack all the eggs into a mixing bowl, liberally salt, and whisk aggressively. 8. Only once all your ingredients are ready, combine all three parts in the mixing bowl until homogenous (try to reserve any extra olive oil in the frying pan). Turn your frying pan up to a high heat, add extra olive oil if necessary, and wait for your frying pan to get hot. 9. Tip everything back into the frying pan, cover with your lid (or plate) for 3 minutes. 10. With vigour and confidence, flip the entire tortilla and pan upside-down onto the lid. Put the pan on the stove again, and slide the tortilla, now upside-down, into the pan. >[!Tip] > If you're concerned that you might drop or spill the half-set tortilla, do this over the sink; if you do spill it, you probably needed a bigger plate! 11. Cook for another 3 minutes. 12. Flip one more time, and serve with cured meats, a tuna dish or a salad.