⏳ Yield & Time

Yield: 4 servings

Preparation Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

🍽 Ingredients

• 500g Potatoes
• 1 large Onion
• 6 large Eggs
• 100ml Olive oil
• To taste Salt
• To taste Black pepper

📖 Instructions

1. First things first, prep your taters! Peel about 1kg of potatoes and slice them super thinly – think about 1/8 inch thick. If you have a mandolin, use it! If not, a sharp knife and patience are key. Try not to cry too much; it happens to the best of us.
2. Next, get a large non-stick frying pan ready, about 10-12 inches, and add a good glug of olive oil. We're talking about enough to generously coat the bottom of the pan, but not so much it's swimming in oil. We want those potatoes gently frying, not deep-fried!
3. Carefully add the sliced potatoes to the hot oil. Cook them over a medium-low heat, stirring occasionally, until they are tender but not browned. Think around 15-20 minutes. This part is crucial; we don't want crispy potatoes here, just nice and soft.
4. Once your potatoes are cooked, remove them from the pan and set them aside on some paper towels to absorb any excess oil. We want our tortilla to be delicious, not greasy!
5. Now, let's tackle the onions. Finely chop about 1 large onion. I like a really sharp knife for this – makes all the difference. Sauté the onion in the same pan you used for the potatoes, using a bit more olive oil if necessary. Cook until softened and translucent, roughly 5-7 minutes. Don't overcook them, or they'll taste bitter.
6. In a large bowl, whisk together 6 large eggs with a pinch of salt and pepper. I use a good quality sea salt, as it brings out the flavor of the potatoes and eggs. Don't be shy with the pepper – a bit of a kick is delicious!
7. Add the cooked potatoes and onions to the egg mixture. Gently stir everything together until well combined. We want the potatoes and onions distributed evenly; no big clumps!
8. Pour the egg and potato mixture into the same frying pan you used for the potatoes and onions. Cook over medium-low heat, allowing the bottom to set before gently working your way around the edges to loosen the tortilla with a spatula. Patience, my friend; don't rush it!
9. Once the bottom is nicely set and golden, carefully flip the tortilla over using a large plate. I always make sure to slide the plate gently to ensure that it is done evenly. It can be a little tricky, but with practice you'll become a pro!
10. Continue cooking the tortilla for another few minutes until it is cooked through and golden brown on both sides. You'll know it's done when the egg is set and the tortilla is firm to the touch.
11. Carefully remove the tortilla from the pan and place it on a serving dish. Let it rest for a few minutes before slicing and serving. It's best served warm, but delicious at room temperature too!

📝 Notes

• For extra flavor, consider adding a pinch of smoked paprika to the egg mixture.
• If using a potato ricer, it helps to achieve a very creamy texture.
• Don't overcrowd the pan when frying the potatoes, otherwise they will steam instead of fry.
• Ensure the eggs are not overcooked. It's okay if the center is a little wet/soft