KITCHEN PRACTICE 2 — Building and Flipping a Full Tortilla
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Chapter: Spanish Cookery 5 — Egg Techniques: Tortilla Española

TASK
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Build and flip a full tortilla española using the confited potato and
onion from Kitchen Practice 1, following the plate-flip technique in
full.

WHAT TO DO
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1. Beat 5-6 eggs in a bowl large enough to hold the drained potato
   and onion from Kitchen Practice 1.
2. Fold the warm potato and onion into the beaten egg and let it sit
   for 2-3 minutes.
3. Heat a small amount of the reserved oil in a smaller, well-seasoned
   or nonstick pan over medium heat.
4. Pour in the egg-and-potato mixture and cook until the edges and
   bottom are set — check by loosening the edge with a spatula and
   gently jiggling the pan, roughly 70-80% cooked through.
5. Place a large plate over the pan. Holding both together firmly
   with an oven mitt or towel, flip them in one quick, confident
   motion so the tortilla lands on the plate.
6. Add a little more reserved oil to the pan if needed, then slide
   the tortilla back in, uncooked side down.
7. Cook a further 3-5 minutes until the second side is set and
   lightly golden, then slide onto a plate to rest for a few minutes
   before slicing.

WHAT TO EXPECT
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- The flip should feel decisive rather than tentative — hesitating
  partway through is more likely to cause a mess than committing to
  one quick motion.
- If the edges look a little uneven after flipping, a spatula can
  gently tuck them back into shape once the tortilla is back in the
  pan.
- The finished tortilla should be a thick, round disc, lightly
  golden on both outer faces, with a texture ranging from fully set
  to slightly soft in the centre depending on how long the second
  side was cooked.

WHY THIS WORKS AS AN ANSWER
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This exercise practices the single most intimidating step in the
whole technique — the flip itself — start to finish, on a full-size
tortilla rather than a small test batch, since confidence in the
motion is genuinely most of what makes it work.