Tortilla de Patatas con Boquerones

Peel the potatoes and cut into thin, even rounds, roughly 5mm thick. Season immediately with salt and let them release their moisture for 5 minutes, then pat dry with a clean kitchen towel.

Heat olive oil in a large, heavy skillet over medium heat. Add the thinly sliced yellow onion and sweat slowly until translucent and soft, about 8 minutes. Do not let it color — we want sweetness, not bitterness.

Add the dried potato slices to the pan with the onions. Cook over medium-low heat, stirring occasionally, until the potatoes are tender and lightly golden, about 15 minutes. They should yield easily when pressed but hold their shape.

Crack all 8 eggs into a large bowl and beat vigorously with a fork until fully homogenized. Season with the remaining salt and let the mixture rest while the potatoes finish cooking.

Add the warm potato and onion mixture directly to the beaten eggs. Fold gently to combine, keeping some texture in the potatoes. The residual heat will begin to cook the eggs slightly — work quickly but with confidence.

Use an instant-read thermometer to verify the internal temperature reaches at least 160°F (71°C) at the center before flipping.

To flip, place a large flat plate over the skillet, invert confidently in one smooth motion, then slide the tortilla back into the pan. Cook the second side for 4-5 minutes until fully set. The center should be just barely moist — it will continue cooking from residual heat.

Slide the finished tortilla onto a serving plate and let it rest for 3 minutes. While it rests, lay the anchovy fillets across the top in a decorative pattern. The boquerones will soften slightly and release their briny Atlantic depth into the warm tortilla.