Ingredients
eggs | 4 |
potatoes | 2 large or 4 medium-sized |
yellow onion | 1 |
Salt and pepper | to taste |
EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOUR | to taste |
Instructions
First, peel and slice the potatoes and onion into thin rounds. Heat the onion-flavoured oil in a pan: at least 3 tablespoons for this quantity of ingredients. Stir-fry the potatoes on both sides for about 7/8 minutes, until golden, then add the onion. Continue to stir-fry the potatoes and onion together for another 10 minutes.
For the tortillas’ correct consistency, make sure the potatoes stay firm and don’t break.
Whisk the eggs in a bowl, season with salt and pepper to taste.
Now turn off the heat and use a straining ladle to transfer the potatoes and onion onto a plate covered with kitchen paper. Place the potatoes and onion in the bowl with the whisked eggs and stir briefly. Dispose of cooking oil, give the pan a quick wipe with kitchen paper and add another tablespoon of onion-flavoured oil. Heat the pan.
Pour the mixture into the pan, turn quickly with a wooden spoon, then let the tortilla set over medium heat. Cover with a lid for about 5/6 minutes, so that the tortilla sets well on top. Turn the tortilla upside-down onto the lid, then slide into the pan to cook on the other side. Cook for another 5 minutes: the tortilla is ready, and should be uniformly golden on both sides.
Cut into wedges and serve hot on a round platter; or, for a delicious alternative, enjoy cold and diced.
Useful tips: For those who aren’t crazy about the taste of onion: soak the sliced onion in water for an hour, then dry well before adding to the potatoes.
For the tortillas’ correct consistency, make sure the potatoes stay firm and don’t break.
Whisk the eggs in a bowl, season with salt and pepper to taste.
Now turn off the heat and use a straining ladle to transfer the potatoes and onion onto a plate covered with kitchen paper. Place the potatoes and onion in the bowl with the whisked eggs and stir briefly. Dispose of cooking oil, give the pan a quick wipe with kitchen paper and add another tablespoon of onion-flavoured oil. Heat the pan.
Pour the mixture into the pan, turn quickly with a wooden spoon, then let the tortilla set over medium heat. Cover with a lid for about 5/6 minutes, so that the tortilla sets well on top. Turn the tortilla upside-down onto the lid, then slide into the pan to cook on the other side. Cook for another 5 minutes: the tortilla is ready, and should be uniformly golden on both sides.
Cut into wedges and serve hot on a round platter; or, for a delicious alternative, enjoy cold and diced.
Useful tips: For those who aren’t crazy about the taste of onion: soak the sliced onion in water for an hour, then dry well before adding to the potatoes.
