Ingredients
1 onion (for a large skillet)
pepper
salt
1 kg potatoes
8 eggs
Preparation
Step 1
Peel and slice the potatoes into slices about 1/2 cm thick.
Step 2
Peel the onion and cut it into small pieces.
Step 3
Put all these ingredients in the pan. It should be halfway full.
Step 4
Cover with olive oil (all potatoes need to be coated in oil). Cover the pan with a lid (important: the potatoes need to cook both in oil and steam).
Step 5
Once the potatoes are well cooked (a knife should be able to easily pierce them), drain the olive oil into a container.
Step 6
Pour the potatoes and onion into a bowl. Add beaten, salted, and peppered eggs. There should be enough eggs for the tortilla to be well-bound.
Step 7
Mix gently (don’t make mashed potatoes!)
Step 8
Put 2-3 mm of olive oil back into the pan and pour in the mixture. Cook one side of the tortilla over low heat.
Step 9
Once the bottom is well browned, flip the tortilla onto a plate. This is a delicate operation as the eggs on top are not cooked, and the oil on the bottom is very hot.
Step 10
If necessary, put a little oil back into the pan and slide the tortilla to brown the other side.
Step 11
Once both sides are browned, slide the tortilla onto a plate.
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