What I love about this recipe is that you can do all of the cutting ahead of time, unless you have a food processor which will make things faster. The recipe could not be any simpler: eggs, potatoes and onions!
It is time consuming though as you fry everything in olive oil step by step. But the end result is fantastic, filling and always smart to make enough for next day's lunch. It is just as good to eat it warm as it is cold inside some good bread or as the Spaniard call it a "bocadillo."
This is also a fun appetizer for parties and you can cut it in small squares and serve it with toothpicks.
4 medium size Russet potatoes thinly sliced
4 large onions thinly sliced
1.5 cups olive oil
salt & pepper to taste
- Beat the eggs in a large bowl and add pepper
- In a large sautée pan add 1 cup of olive oil and warm it up on high
- Add small amounts of the sliced onions and remove them once lightly golden and place them over paper towel
- Once all onions are fried, repeat the same thing for the sliced potatoes but first add the other half of olive oil and heat it up
- Meanwhile add the onions to the eggs
- Sprinkle a little salt to the potatoes as you remove them onto the paper towel
- Add them to the eggs and combine all ingredients together
- Transfer the used olive oil onto a smaller sautée pan (small enough so that a dinner plate will totally cover it)
- Once warmed up, bring the heat to medium and pour part of the eggs mixture. Let it cook for about 2 to 3 minutes or until you notice the bottom side is nicely golden
- Place a round plate over the pan and carefully (that's where I messed up ONCE even though I made this often) turn the pan so to place the half cooked tortilla onto the plate, then quickly slide it back onto the pan to cook the other side for another 2 to 3 minutes
- Again put a clean plate over the pan and turn the pan so that the tortilla is nicely placed on the plate