1 onion (for a large skillet)
1 kg potatoes
Peel and slice the potatoes into slices about 1/2 cm thick.
Peel the onion and cut it into small pieces.
Put all these ingredients in the pan. It should be halfway full.
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).
Once the potatoes are well cooked (a knife should be able to easily pierce them), drain the olive oil into a container.
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.
Mix gently (don’t make mashed potatoes!)
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.
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.
If necessary, put a little oil back into the pan and slide the tortilla to brown the other side.
Once both sides are browned, slide the tortilla onto a plate.
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