Spanish Tortilla de Patatas: Make-Ahead Potato Omelette Wedges for School Mornings

Warm 3/4 cup olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes, onion and 1 teaspoon of the salt. Cook gently, turning often, for 18 to 22 minutes until the potatoes are completely tender but not browned. They should poach in the oil rather than fry.

Serves 6

Ingredients

• 6 large eggs
• 1 1/2 lb (700 g) Yukon Gold potatoes, peeled and sliced 1/8 inch thick
• 1 medium yellow onion, thinly sliced
• 3/4 cup olive oil, for cooking the potatoes
• 1 1/2 tsp fine sea salt, divided
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil, for the pan
• Flaky salt and chopped parsley, to serve (optional)

Instructions

1. Warm 3/4 cup olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes, onion and 1 teaspoon of the salt. Cook gently, turning often, for 18 to 22 minutes until the potatoes are completely tender but not browned. They should poach in the oil rather than fry.
2. Drain the potatoes and onion in a colander set over a bowl, reserving the oil for another use. Let them cool for 5 minutes so they do not scramble the eggs.
3. In a large bowl, whisk the eggs with the remaining 1/2 teaspoon salt and the pepper. Fold in the warm potatoes and onion and let the mixture sit for 10 minutes so the potatoes soak up the egg.
4. Wipe out the skillet, add 2 tablespoons olive oil and heat over medium-high. Pour in the egg and potato mixture and spread it evenly. Reduce the heat to medium-low and cook for 6 to 8 minutes, shaking the pan now and then, until the edges are set and the center is still slightly loose.
5. Place a large flat plate over the skillet, hold it firmly and flip the tortilla out onto the plate in one confident motion. Slide it back into the pan uncooked side down and cook 3 to 4 minutes more for a just-set center, or 5 to 6 minutes if you prefer it fully firm.
6. Slide the tortilla onto a cutting board and rest 10 minutes before slicing into 6 wedges. Serve warm, room temperature or cold with flaky salt and parsley.
7. Make-ahead tip: wrap cooled wedges individually and refrigerate for up to 4 days. They are excellent cold in a lunchbox or reheated 30 seconds in the microwave for a 2-minute school-morning breakfast.
8. Tortilla de patatas is the everyday backbone of Spanish home cooking, eaten for breakfast, packed for picnics and sliced into pinchos at bars from Madrid to Seville. Its genius for busy families is that it is at its best hours after cooking, which is exactly why Spanish parents make one on Sunday and slice it all week.

Nutrition (estimated, per serving)

• Calories: 310 kcal
• Protein: 9g
• Fat: 20g
• Carbohydrates: 24g
• Fiber: 3g
• Sugar: 2g
• Sodium: 620mg