Ingredients:

  • 5 lbs (680 g) Potatoes (Yukon Gold or Maris Piper), peeled and thinly sliced
  • 1 medium (140 g) Brown or Yellow Onion, thinly sliced
  • 5 cups (350 ml) Extra Virgin Olive Oil, plus more for cooking
  • 1 tsp fine Sea Salt, divided
  • 8 large Eggs, room temperature
  • ½ tsp fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Vegetables: Peel and thinly slice the potatoes and onion. Aim for near-uniform thickness for even cooking (about 2-3 mm thick).
  2. Heat the Oil: Pour 1.5 cups (350 ml) of olive oil into a 10-inch non-stick skillet. Heat over medium-low heat until shimmering but not smoking.
  3. Confiting: Add the sliced potatoes and onions to the warm oil. Add 1 teaspoon of salt. The oil should barely cover the vegetables.
  4. Slow Cook: Reduce the heat to low. Gently cook the potatoes and onions for 20-25 minutes, stirring occasionally. The goal is to soften the potatoes completely, without browning or crisping.
  5. Drain the Oil: Place a colander over a bowl to reserve the oil. Pour the potato mixture into the colander and allow the potatoes to drain thoroughly for 5-10 minutes.
  6. Whisk the Eggs: Crack the 8 eggs into a large mixing bowl. Add the remaining ½ teaspoon of salt and pepper. Whisk vigorously until fully combined and slightly frothy.
  7. Combine the Filling: Add the drained potato and onion mixture to the whisked eggs. Gently fold everything together.
  8. The Soak: Let the mixture sit for 10 minutes. This allows the hot potatoes to cool slightly and the egg mixture to fully bind the vegetables for a perfect texture.
  9. Initial Cook: Wipe the skillet clean and return it to the hob. Add 1 tablespoon of the reserved olive oil and heat over medium-low. Pour the entire potato-egg mixture into the pan.
  10. Shape and Set: Use a rubber spatula to immediately shape the sides, tucking them in to create a neat, rounded edge. Cook undisturbed over low heat for 5-8 minutes, or until the edges are set and golden, but the centre is still visibly wobbly.
  11. The Moment of Truth (The Flip): Turn off the heat. Place a large, flat plate upside down over the skillet. Hold the plate firmly against the pan, then confidently and swiftly flip the pan over in one smooth motion. The tortilla should land cleanly on the plate.
  12. Return to Pan: Add another splash of reserved oil to the pan. Gently slide the tortilla back into the skillet (uncooked side down).
  13. Final Cook: Cook on the second side for 3-5 minutes. Use the spatula to press the sides to encourage a perfect, domed shape.
  14. Check for Doneness: The tortilla should be fully set on the outside and golden brown. Ideally, the center should remain slightly soft and moist, but not runny.
  15. Rest and Serve: Transfer the finished tortilla to a cutting board. Let it rest for 10-15 minutes before slicing into wedges and serving warm or at room temperature.