Spanish Tortilla

Pan

1. 1
   Slice the potatoes

   Peel the potatoes and slice them thinly. Slice the onion too if using it.

2. 2
   Cook until tender

   Cook the potatoes and onion gently in olive oil until tender but not browned, then drain off excess oil.

3. 3
   Prepare the binder

   For the classic version, beat the eggs with salt. For the vegan version, whisk chickpea flour, water, oil, salt and optional turmeric until smooth.

4. 4
   Combine

   Fold the warm potatoes into the egg mixture or chickpea batter and let them sit for a few minutes.

5. 5
   Cook the first side

   Pour the mixture into a non-stick pan over medium-low heat and cook until the edges look set.

6. 6
   Flip and finish

   Flip carefully with a plate and cook the other side until set.

7. 7
   Rest

   Let the tortilla rest briefly before slicing so the center settles.