Tortilla de Patatas

Takes 45 minutes | Serves 6 |

Ingredients

1000 g waxy potatoes
1 tsp salt
8 unit eggs
1 unit white onion
200 ml extra virgin olive oil

Steps

Preparation

• Peel the potatoes and rinse them under cold water. Slice them thinly (about 5 mm thick) using a sharp knife or mandoline.
• Pat the potato slices dry with paper towels and put them into a large bowl, then sprinkle with salt and mix well.
• Heat a ½ inch of high quality extra virgin olive oil in a large frying pan over medium low heat. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
• Cook the potatoes on low heat for 20 minutes. They may break down a little; this is okay.
• While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
• Slice the onion very thinly, and fry it in oil over medium heat in a separate pan until it begins to caramelize, about 10-20 minutes. Add a splash of water now and then to deglaze and prevent burning. Drain off any excess oil and add to the egg mixture.
• Once the potatoes have fried for 20 minutes, remove them with a skimmer or spider into a colander and allow them to cool and drain for at least 5 minutes.
• Once the potatoes have cooled, add the potatoes and onions to the egg mixture and stir well. Let the egg mixture sit for about 15-20 minutes.
• Pour out the frying oil from the potatoes and save it for another use. Place the pan over medium-low heat and pour in the egg mixture.
• Cook over medium-low heat for about 6-8 minutes. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.