Ingredients
Scale
- 4–5 medium potatoes
- 4 eggs
- 1/2 onion, chopped
- salt
- pepper (optional)
- 1/2 – 1 cup (120-240ml) olive oil for frying
Instructions
- Peel the potatoes and cut into 0.2 inch (0,5cm) thick slices. Add the olive oil to a coated pan (about 9 inches/23cm diameter) and heat up to a medium heat. Add the potatoes and cook them – the oil should almost cover the potatoes. Add the chopped onion after 2 minutes and cook as well. The potatoes should be cooked and soft but not browned – takes about 10-15 minutes.
- While the potatoes are cooking whisk the eggs in a bowl and season with salt and pepper (optional). Drain the potatoes to remove almost all of the oil (keep some of the oil for later). Add to the the whisked eggs and mix well.
- Add 2-3 tablespoons of the oil to the coated pan again and heat up. Add the potato-egg mix and let cook. Do not stir. The tortilla is ready for the turn, when the egg thickened and the whole tortilla starts moving when you shake the pan a bit. You can loosen it a bit with a wooden spoon on the sides if it is not coming off. Now comes the tricky part – take a plate slightly bigger than the pan and place on top – turn everything upside down. The tortilla should come off easily. Place the pan on the stove again, add another 1-2 teaspoons of the oil and let the tortilla slide back into the pan from the plate. Cook for couple more minutes so the bottom gets a bit of color – but don’t burn it!
- Remove from the heat and let slide on a plate, cut into squares and serve on that plate or transfer to small bowls. Serve warm or cold.
Notes
- ¡Buen provecho!
Nutrition
- Serving Size: 4