Ingredients
Method
- Place the olive oil in a large skillet and preheat over medium-low heat.
- Add the potatoes and onion to the pan and cook for about 20 minutes, stirring occasionally until the potatoes begin to break down a bit.
- Once the potatoes are cooked, place them in a heat-resistant colander to remove any excess oil.
- Crack the eggs into a large bowl and beat with a fork for 30 seconds until fluffy. Add the potatoes and onion, season with salt to taste and beat for another 30 seconds until everything is well integrated.
- Place the same skillet over medium heat with a little oil (left over from cooking the potatoes), pour the potato mixture with egg and cook for 5 minutes on that side, giving it a little shape on the edges with a rubber spatula.
- After this, carefully flip the tortilla onto a plate and then put it back in the pan to cook on the other side for another 4-5 minutes or so, depending on how well done you want it. If you want it less done, it should be cooked for less time and vice versa.
- When the tortilla is ready, carefully remove it from the pan and let it cool for at least 5 minutes before cutting it.