[{"data":1,"prerenderedAt":185},["ShallowReactive",2],{"guide-en-tortilla-espanola":3},{"id":4,"title":5,"body":6,"description":135,"extension":136,"meta":137,"navigation":180,"path":181,"seo":182,"stem":183,"__hash__":184},"guides\u002Fen\u002Fguides\u002Ftortilla-espanola.md","Tortilla española",{"type":7,"value":8,"toc":126},"minimark",[9,14,33,37,49,59,69,79,88,105,114],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30],"ul",{},[18,19,20],"li",{},"5 large eggs",[18,22,23],{},"500 g potatoes, peeled and thinly sliced",[18,25,26],{},"1 medium onion, thinly sliced",[18,28,29],{},"150 ml olive oil, most drained and reserved",[18,31,32],{},"¾ tsp salt",[10,34,36],{"id":35},"method","Method",[38,39,45],"cook-step",{"cue":40,"diagram":41,"number":42,"title":43,"scene":44},"The potato slices yield to a fork.","stir","1","Soften potatoes and onion","omelette\u002Fpotatoes-oil",[46,47,48],"p",{},"Heat oil over moderate heat. Add potatoes, onion and half the salt. Cook gently for 20–25 minutes, turning to prevent browning.",[38,50,56],{"cue":51,"diagram":52,"number":53,"title":54,"scene":55},"Egg coats the potatoes without raw chunks of potato remaining.","whisk","2","Drain and combine","omelette\u002Fpotato-egg-bowl",[46,57,58],{},"Drain over a heatproof bowl; reserve the oil. Beat eggs with remaining salt and fold in the warm potatoes and onion.",[38,60,66],{"cue":61,"diagram":62,"number":63,"title":64,"scene":65},"A firm rim forms and the base holds together.","pour","3","Set the first side","omelette\u002Ftortilla-set",[46,67,68],{},"Return 1 tbsp oil to the pan. Pour in the mixture and cook over low-to-moderate heat for 5–7 minutes. Run the spatula round the edge to loosen it and shake the pan: the tortilla should slide as one piece.",[38,70,76],{"cue":71,"diagram":72,"number":73,"title":74,"scene":75},"Both sides hold their shape; the centre sets.","flip","4","Turn with a plate","omelette\u002Fplate-flip",[46,77,78],{},"Take the pan off the heat. Put a flat plate, wider than the pan, upside down on top. Hold the plate flat with one hand and the handle with the other, protected with a cloth, and turn both over in one quick movement. Slide the tortilla back into the pan, uncooked side down, and cook for another 4–6 minutes.",[38,80,85],{"cue":81,"diagram":82,"number":83,"title":84},"The centre holds a clean wedge without liquid egg.","cut","5","Rest and slice",[46,86,87],{},"Cook until the egg is set throughout, then slide out and rest 5 minutes before cutting.",[89,90,92,95,98],"guide-notes",{"title":91},"Equipment & heat",[10,93,91],{"id":94},"equipment-heat",[46,96,97],{},"On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking. Keep the heat low enough to soften potatoes without frying them crisp. An induction pan needs a flat compatible base.",[46,99,100,104],{},[101,102,103],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[89,106,108,111],{"title":107},"Troubleshooting",[10,109,107],{"id":110},"troubleshooting",[46,112,113],{},"The flip is easiest with a light pan and a plate wider than its rim. If the mixture slides or leaks, the first side needs more time. Ask for help with a heavy pan rather than risk hot oil.",[89,115,117,120,123],{"title":116},"About this version",[10,118,116],{"id":119},"about-this-version",[46,121,122],{},"This version includes onion and a fully set centre. Cooks disagree about onion and prefer different degrees of softness.",[46,124,125],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":127,"searchDepth":128,"depth":128,"links":129},"",2,[130,131,132,133,134],{"id":12,"depth":128,"text":13},{"id":35,"depth":128,"text":36},{"id":94,"depth":128,"text":91},{"id":110,"depth":128,"text":107},{"id":119,"depth":128,"text":116},"Tender potatoes and egg cooked into a thick, sliceable round.","md",{"slug":138,"family":139,"region":140,"aliases":141,"texture":144,"difficulty":147,"prep":148,"cook":149,"wait":127,"servings":73,"tools":150,"equipment":154,"nonstick":166,"related":167,"art":171,"photo":127,"status":172,"sources":173},"tortilla-espanola","Omelettes","Spain",[142,143],"tortilla de patatas","Spanish omelette",[145,146],"Firm","Tender","A little practice",15,35,[151,152,153],"20–22 cm nonstick pan","Colander over a heatproof bowl","Flat plate wider than the pan",[155,158,160,162,163,165],[156,157],"induction","nonstick",[156,159],"steel",[161,157],"gas",[161,159],[164,157],"electric",[164,159],"A good fit. Use a silicone or wooden utensil.",[168,169,170],"frittata","country-omelette","huevos-rotos","tortilla","Researched",[174,177],{"title":175,"url":176},"Spain on a Fork — Spanish potato and onion omelette","https:\u002F\u002Fwww.youtube.com\u002Fwatch?v=5mKyaTcf9FA",{"title":178,"url":179},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",true,"\u002Fen\u002Fguides\u002Ftortilla-espanola",{"title":5,"description":135},"en\u002Fguides\u002Ftortilla-espanola","gJ_D8oqLQ7hSBaHmQg3cOFqagUVhAHIALB1o-7KhqJA",1791403725134]