Ingredients
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0.5L Extra Virgin Olive Oil, Spanish not Italian :-)
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4 Big Potatoes (1kg aprox.)
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1 big onion
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6 large eggs
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1 1/4 teaspoon of salt
Instructions
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Pour all the olive oil into a pan on a medium heat and wait for it to be hot.
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Slice the onion in 0.5cm slices and put them into the pan with the oil.
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Cut the potatoes in slices approximately around 3mm thick.
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After 10mins the onion should be nice and brown-ish. Add the potatoes in the pan too. We'll leave them there for ~30/40 minutes, stirring softly every now and then so they don't stick and cook evenly.
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Crack the eggs in a bowl and put half a teaspoon of salt in it.
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When the potatoes are tender (pierce it with a fork to check), strain the oil and mix the potatoes and onions with the eggs. You might want to save the oil for another day... it's pretty clean oil.
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Add the remainder of the salt, mix and leave to rest for ~5 minutes.
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Place a clean pan of around ~25cm of diameter on a medium heat and pour the mix once the pan is hot. Leave for ~5 minutes to cook.
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Now, in the most artistic way you can, you want to flip the tortilla. My suggestion is watch a Youtube video. If you don't have the time, then simply put a big plate on the pan, flip it so the tortilla rests on the plate and then slide it back into the pan so the other side cooks.
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Cook the tortilla on the other side for another 4-5 minutes.
Notes
The kind of potatoes you use is highly relevant. In Spain we rarely have more than a couple of different types of potatoes, but here in Britain there are many. My suggestion is to steer away from the "white" potatoes. They're harder to cook.
The trick to the dish is the "mix". You want the potatoes to be tender, but not crispy. They have to be fried slowly. You don't want them to break either though.