📖 Instructions

1. First thing’s first: Prep your spuds! Peel and thinly slice about 1lb of potatoes. Think super-thin, like the kind you'd find at a tapas bar in Spain. I use a mandoline for this, but a sharp knife will do if you're patient. Wash and thoroughly dry the slices—this helps them crisp up nicely.
2. Next up, onions! Finely chop about half a medium yellow onion. We're not trying to make the tortilla *all* about onion, so keep those chops small.
3. Get that pan hot: Heat a large frying pan (about 10-12 inches) over medium heat. Add a generous drizzle of olive oil—enough to lightly coat the bottom of the pan. We want that oil to get nice and hot.
4. Cook the potatoes: Once the oil's shimmering, gently add the potato slices in a single layer. We’re not rushing this; let them cook undisturbed for around 8-10 minutes or until they're lightly golden brown and starting to soften. Then carefully flip over with a spatula.
5. Keep cooking: Cook the other side for another 8-10 minutes, until golden brown and tender. Season lightly with salt during the cooking process and remove the cooked potatoes from the pan to a plate lined with kitchen paper. Set aside.
6. Add the onions: In the same pan, add another drizzle of olive oil, then add the chopped onions. Cook, stirring occasionally, until softened and translucent—about 5-7 minutes.
7. Whisk the eggs: In a mixing bowl, whisk 6 large eggs with a pinch of salt and freshly cracked black pepper. Be sure to whisk vigorously to incorporate air and make the eggs fluffy.
8. Combine everything: Add the cooked potatoes and softened onions to the whisked eggs. Gently fold them together, making sure not to break up the potatoes too much.
9. Fry the tortilla: Add a very generous drizzle of olive oil to the pan once more. Pour the egg and potato mixture into the hot pan, spreading it evenly to create an even layer.
10. Cook the tortilla: Cook this over a low to medium heat—we want the eggs to cook slowly and set completely. It’ll take 12-15 minutes. Once the edges start looking set, check the bottom—when fully cooked, it’ll look golden-brown.
11. The big flip: This is where it gets exciting—and yes, its a little tricky for beginners, but don't worry about it too much. Carefully run a thin spatula all around the edges to loosen it from the pan. Now, quickly place a large plate on top, invert the pan carefully, and then flip the tortilla back into the pan, uncooked side down.
12. Cook the other side: Cook this for another 5-7 minutes, just until the eggs are fully cooked and the tortilla is golden brown. The texture will be similar to a quiche, slightly firm, and set.
13. Adding the Salmon: Gently remove the tortilla from the pan onto a cutting board. Using a sharp knife, slice approximately 100g of good quality smoked salmon into thin strips, lay them evenly over one half of the tortilla, then fold the other half over.
14. Serve: Slice into wedges and serve immediately or allow to cool before slicing and serving as cold tapas.
15. Enjoy! I seriously love this recipe! I always end up eating at least one third of the tortilla by myself because it's just so irresistible. This Tortilla Española is simply divine, especially when paired with a crisp glass of chilled white wine and some crusty bread for dipping up all those delicious juices! But don’t take my word for it, try it for yourself!