FIVE INGREDIENTSNO OVENTHE FLIP IS THE WHOLE THING

Tortilla de Patatas

Potatoes poached slow in olive oil until they fall apart, then set in egg and taken off early. Runny in the middle or you have made an omelette.

Iratxe AguirreBilbao, Spain → StockholmBrings one to every party so that there is at least one thing she wants to eat.

Serves4Active30 minTotal50 minVessel9-inch nonstick skillet

SET A 9-INCH NONSTICK SKILLET OVER MEDIUM-LOW HEAT

in the pot where you are still on the counter

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From the fire

notes pinned to the stage they belong to

If the oil starts frying instead of poaching, take the pan off for a minute. Browned potato tastes like chips and ruins it.
Iratxe · Stockholm
Hesitating is what breaks it, not speed. Do it over the sink the first three times if you need to.
Iratxe · Stockholm
Onion or no onion is a real argument in Spain and I am not getting into it. I use onion.
Josu · London

cooking far from the shop you learned in

In StockholmIratxe
Nordic potatoes are floury and fall apart too far. Look for fast/ferm labelled ones, or use small waxy salad potatoes.
In Buenos AiresMarta
Olive oil at that volume is unaffordable here. Half sunflower, half olive, and nobody has noticed yet.

903 people have made it.

Cooked it differently where you live? Write your version — same map, your shop.