KITCHEN PRACTICE 1 — Confiting Potato & Onion
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Chapter: Spanish Cookery 5 — Egg Techniques: Tortilla Española

TASK
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Confit a batch of potato and onion in olive oil, testing for doneness
by pressing a slice gently — it should yield completely without ever
having browned.

WHAT TO DO
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1. Slice 3-4 medium potatoes thinly and one onion finely.
2. In a pan, add enough olive oil to come roughly halfway up the
   vegetables once they're added.
3. Add the potato and onion, and cook over medium-low heat, turning
   occasionally with a spatula.
4. After about 15 minutes, start testing doneness by pressing a
   slice gently against the side of the pan.
5. Continue cooking, checking every few minutes, until every slice
   yields completely under gentle pressure — typically 20-25 minutes
   total.
6. Drain well with a slotted spoon, reserving the oil.

WHAT TO EXPECT
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- The potato and onion should look pale and matte, never golden or
  crisped at the edges.
- A properly confited slice should almost fall apart under light
  pressure from a spatula or fork.
- The reserved oil should have taken on a mild potato-and-onion
  flavour, worth keeping for the next stage rather than discarding.

WHY THIS WORKS AS AN ANSWER
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Confirming doneness by texture rather than colour is the real skill
this technique depends on — tortilla's own defining quality comes
from potato that's fully soft but never browned, the opposite signal
most other frying techniques in this course train you to look for.