Tortilla Española

1. Peel the potatoes and slice them into thin, even rounds about 3 mm thick, then peel and finely slice the onion and mince the garlic clove.
2. Heat the olive oil in a non-stick frying pan over medium-low heat, add the potatoes, onion and garlic with a good pinch of salt, and cook gently for about 20 minutes, stirring occasionally, until the potatoes are tender but not browned.
3. Drain the potato mixture in a colander set over a bowl, reserving the oil, and let it cool for a few minutes.
4. Beat the eggs in a large bowl with a little salt, then fold in the warm potatoes and onion and let everything sit for 5 minutes so the potatoes soak up some egg.
5. Return 2 tablespoons of the reserved oil to the pan over medium heat, pour in the egg and potato mixture, and cook for 4 to 5 minutes, shaking the pan now and then, until the edges set and the base is golden.
6. Place a large plate over the pan, confidently flip the tortilla onto it, then slide it back into the pan uncooked side down and cook for another 3 to 4 minutes until the eggs are just set and reach 71°C (160°F) in the center.
7. Slide the tortilla onto a plate, let it rest for a few minutes, and serve warm or at room temperature cut into wedges.

You'll use: Frying pan / skillet · Pan · Large pot