What she’d tell you
In Spain this is eaten at every temperature and every hour. Cut it into wedges, wrap them in paper, and you have six lunches that need no fridge and no fork.
What you need
Written for 6. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Peel the potatoes and slice them thin: about the thickness of a coin. Slice the onion thinly too.
Warm the oil in a medium pan over medium-low heat. Add the potato and onion with a teaspoon of salt and cook 18 minutes, turning gently, until soft but not browned.
Drain them in a sieve set over a bowl, keeping the oil.
Beat the eggs with the rest of the salt, then fold the warm potatoes through and let them sit 5 minutes.
Heat 2 tbsp of the saved oil in the pan. Pour everything in and cook on low for 8 minutes until the edges set and only the middle wobbles.
Slide it onto a plate, invert the pan over it, flip the whole thing back, and cook 4 minutes more.
If you haven’t got it
Onion
leave it out: plenty of Spaniards argue it never belonged
Potato
sweet potato, though it browns faster so watch the heat
Keeping it
Three days in the fridge, and it travels without a cool bag.
None needed: room temperature is how it is meant to be eaten.
