🍽️ Spanish
⏱ 1 hr 45 min
👥 8
Instructions
1
Peel the potatoes and rinse them under cold water.
2
Slice potatoes into thin slices, about 0.5 centimeter thick (use a mandolin for best results).
3
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
4
Heat 0.5 inch of high quality extra virgin olive oil in a large frying pan at medium-low heat.
5
When the oil is hot, add the potatoes and add more oil if necessary until all are covered. Cook for 20 minutes at low heat.
6
While the potatoes are cooking, beat the eggs in a large bowl and season with salt.
7
Slice the onion as thin as possible (julienne style) and fry over low heat in a separate heavy pan for 10-20 minutes until caramelized (stir often).
8
When the onions are caramelized, drain off excess oil and add to the egg mixture.
9
Remove potatoes with a slotted spoon into a strainer and allow to cool while excess oil drips away.
10
Add the potatoes to the egg mixture and stir well. Let the mixture sit for about 20 minutes.
11
In the same pan where you fried the potatoes, remove all oil and over medium-low heat add the egg mixture.
12
Cook the tortilla for about 6-8 minutes per side over medium-low heat. Run a rubber spatula along the edges to prevent sticking.
13
To flip, place a large plate over the pan and flip quickly! Some egg will likely slip out—that's okay!
14
Slide out of the pan onto a serving plate and let cool a little before serving.
Notes
Yukon Golds work well for potatoes. Use a mandolin for best results when slicing potatoes. Free-range eggs are recommended if possible. Stir onions often while caramelizing. When flipping the tortilla, some egg may slip out—that's okay!