- olive oil
- 5 potatoes sliced thin (I used russet because that's what I had)
- 1 large spanish onion, diced
- 8 eggs
It's a beast, but I cut the potatoes thin by hand. Actually, I don't my sous chef and lovely wife, Margarita does ;). The mandolin just cuts them too thin, but if you have a mandolin with a setting use that.
You'll need 2 non-stick pants for this.
In one pan heat olive oil over medium heat and add the diced onions. Season with salt and sauté until soft.
In the other pan, heat 1/4 cup of olive oil over medium-low heat, add the potatoes and cover. Cook until soft, but do not let them get crispy.
Once the potatoes and onions are soft, strain into a large bowl and drain as much of the oil as possible. Let cool.
In another bowl, whisk the eggs. Add the cool potatoes and onion mixture and season well with salt.
Heat 2-3 tablespoons of olive oil in a nonstick pan over medium heat. When hot, add the egg, potato and onion mixture. Reduce to medium-low and cook until the eggs set and the bottom begins to get a little golden. About 10 minutes.
Now the hard part. The flip. Place a large enough plate to cover the fry pan on top of the pan and carefully flip the tortilla. Add a little more olive oil to the pan, and slide the tortilla back onto the pan with the cooked side facing up until this side is golden, 5-7 minutes.
Flip back onto the plate, and serve!