1. Peel the potatoes and cut them into 0.2 inch (0.5cm) thick slices. Heat the olive oil in a non-stick frying pan (about 9 inches / 23cm in diameter). Add the potatoes and cook over medium heat – there should be enough oil in the pan to almost completely cover the potatoes. After about 2 minutes, add the onions and continue cooking – it will take about 10-15 minutes in total for the potatoes and onions to be cooked properly. The potatoes should be cooked through and soft, but without a lot of browning.

2. While the potatoes are cooking, you can add the eggs to a large bowl and whisk them briefly. Season with salt and pepper. Drain the cooked potatoes well. Reserve the oil, and set aside for later. Add the potatoes to the bowl with the eggs and mix to combine.

3. Add about 2-3 tablespoons of the reserved oil to the non-stick frying pan and heat up again. Add the potato-egg-mix and cook over medium heat for a few minutes. The mixture should not be stirred and should be allowed to cook undisturbed. As soon as the egg mixture has visible set on top, the tortilla is ready to be turned. You should now be able to move the entire tortilla back and forth in the pan. If necessary, use a wooden spoon or spatula to help loosen the sides of the tortilla.

4. The next step requires a little practice, but it can be done. Cover the tortilla with a plate that is slightly larger than the pan. Flip the frying pan and plate together in one swift movement – the tortilla should detach from the frying pan and fall onto the plate. Place the frying pan back on the stove and add another 1-2 tablespoons of the oil. Carefully slide the tortilla from the plate back into the frying pan and cook/fry the previously top side of the tortilla (now facing down) as well. The tortilla should get some color, but not burn – this can happen when the frying pan is too hot!

5. Remove the frying pan from the heat and let the tortilla slide onto a plate. Allow the tortilla to cool slightly and then cut it into small squares. Serve directly on the plate or in small bowls. The tortilla is best when served warm but also great when cold.