1/2 cup olive oil
4 large potatoes, peeled and cut into thin slices, drained and patted dry
1 medium onion thinly sliced
4 large free range eggs, beaten
- Heat the oil in a frying pan over low to heat. There should be enough oil to submerge the potatoes completely.
- Add the potatoes, onions and salt, stir well to coat with the oil.
- Cook gently for about 20 minutes or until soft, do not let them colour. Stir from time to time.
- Remove the potatoes from the frying pan, drain using a strainer over a bowl, reserving the oil. Allow to cool to finger temperature.
- Mix the cooked, drained potatoes with the beaten eggs and season with a bit more salt.
- Wipe out the frying pan, add 2 tbsp of the reserved oil and heat until hot over medium heat.
- Tip in the potato mixture, lower the heat and shake the pan frequently to prevent sticking.
- Cook gently until the potatoes begin to brown underneath and the mixture is set.
- Next find a plate the same size as the frying pan and place it over the frying pan. Flip the frying pan so that the tortilla is now on the plate.
- Add a tbsp of oil to the frying pan and slide the tortilla back into the frying pan.
- Cook for another 4-5 minutes, or until brown on the second side.
“The thicker and bigger the better”. Found in every tapas bar, opinions vary about the inclusion of parsley and onions, the shape of the potatoes, thin rounds, strips or cubes and the thickness of the tortilla. The taste though will be outstanding. Serve the tortilla cut into cubes with toothpicks, olives and a glass of wine. Deliciosa!