½ cup extra virgin olive oil
2 large white onions, peeled and sliced
6 large russet potatoes, peeled and sliced into rounds
Salt and pepper to taste
- Gently heat the olive oil in a large, non-stick frying pan over low heat. Add the onions and the potatoes, stirring as you go. Add a little salt and then cover and cook for 20 minutes until the potatoes are soft. It is important to cook this slowly so the onions and potatoes don’t stick to the pan.
- Crack all of the eggs into a large bowl and beat with a whisk. Once the potatoes and onions are soft, remove the pan from the heat, then take out the potatoes and onions from the pan using a slotted spoon and add to the eggs. Add salt and pepper.
- You will have some oil left in the pan, if there is a lot left drain this oﬀ so you are left with around 4 tablespoons. Return the pan to the heat, this time allowing the oil to get hot. Carefully pour the eggy, potato mixture into the pan and cook for 3 minutes.
- Now, for the trickiest part of the recipe! Cover the pan with a plate and invert the tortilla onto the plate. Then slide back into the pan and cook for another 5 mins. Flip the tortilla on to a plate and slice into wedges to serve.
Recipe and photo courtesy of International Collection Oils.