Potato & Onion Tortilla

Method

1. 1

   Prep the ingredients

   Crack the egg into a mixing bowl, slice the potato and onion thinly, and chop the parsley.
2. 2

   Cook the potatoes

   Warm the olive oil in a large nonstick skillet over medium-low heat. Add the potato and onion with 1 tsp salt; turn and stir gently so the slices cook evenly without browning too fast.

   16 min

   Tip: Keep the heat gentle; browned edges can make the tortilla harder to fold.

3. 3

   Mix the eggs

   Beat the egg in a mixing bowl with a few grinds of black pepper. Lift the potato and onion from the skillet into the bowl and fold gently to coat.

   5 min
4. 4

   Set the tortilla

   Return the egg mixture to the large nonstick skillet over medium-low heat. Smooth the top, loosen the edges with a spatula, then cover briefly to help the center set.

   6 min

   Tip: A loose edge all around makes the plate flip much easier.

5. 5

   Flip and finish

   Invert a wide plate over the large nonstick skillet and turn the tortilla onto it. Slide it back into the skillet and cook over medium-low heat, pressing gently with a spatula.

   5 min

   Tip: Use a plate wider than the skillet and hold it firmly with a dry towel.

6. 6

   Taste and serve

   Slide the tortilla onto a serving plate, scatter the parsley over it, and taste a small piece; add a pinch of salt if needed before slicing.