Tortilla Español with Herbs and Shallots

A delicious variation of the classic Spanish tortilla, featuring caramelized onions, waxy potatoes, and subtle flavors from herbs and shallots. A perfect dish for dinner, eaten warm, or leftovers served cold.

By @we_are_food

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 white onion large, peeled, halved, and thinly sliced
• 13.5 oz extra virgin olive oil best quality
• 650 g waxy potatoes peeled and cut into 3mm-thick slices
• 8 organic eggs
• 0 flaky sea salt to taste
• 2 tbsp reserved olive oil from previous steps
• 1 shallot finely diced
• 1 tbsp red wine vinegar
• 1 stick celery finely sliced
• 25 g parsley leaves picked
• 2 tbsp olive oil

Instructions

1. Peel, halve and thinly slice 2 large onions. In a small, non-stick round pan (about 24cm) heat 400ml of extra virgin olive oil on medium-high heat. Add the sliced onions and cook, stirring occasionally, until they are soft and slightly golden. Remove the onions from the oil with a slotted spoon to a mixing bowl and set aside.
2. Cut 6 medium waxy peeled potatoes into thin 3mm-thick slices. Add them to the same hot oil and cook for 8-10 minutes, until they are soft and a knife goes through with no resistance. Drain the potatoes, keeping the oil in a heatproof bowl or jug for later. Add the potatoes to the bowl with the onions.
3. Lightly whisk 8 medium organic eggs in a small bowl, then pour them over the warm potatoes and onions mixture. Season well with a good pinch of flaky sea salt, then cover with a plate that snugly fits over the bowl to rest for 10-15 minutes.
4. Heat the same pan on medium heat with 2 tablespoons of the reserved oil. Pour the egg mixture into the pan and turn the heat to the lowest setting. Run a spatula around the edges a few times to make sure it's not sticking, then leave to cook for around 4-6 minutes.
5. Place a plate larger than the pan over the tortilla, cover your hand with a tea towel, and quickly flip the tortilla onto the plate. Slide the tortilla back into the pan and continue to cook over low heat for a further 4-6 minutes.
6. For the parsley salad, put 1 small finely diced shallot in a bowl with 1 tablespoon red wine vinegar and 2 tablespoons olive oil. Add 1 finely sliced stick of celery and the leaves from a small bunch of parsley (25g), toss together.