Recipe Detail



4 medium brushed potatoes (about 600 grams), peeled and thinly sliced

1 medium onion, peeled and thinly sliced

1/2 cup olive oil

6 large eggs, lightly beaten

Salt, to taste

Pepper, to taste

STEP 1: Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions to the skillet. Cook, stirring occasionally, for 10-15 minutes until the potatoes are tender but not brown. If the potatoes start to brown, reduce the heat. Once cooked, use a slotted spoon to transfer potatoes and onions to a large bowl. Season to taste.

STEP 2: Add eggs to potatoes and onions and gently fold.

STEP 3: Remove any excess oil from skillet, leaving just enough to coat the bottom. Pour the egg, potato and onion mixture back into the skillet and spread out evenly. Cook over medium-low heat foe 5-7 minutes until the edges are set and the bottom is golden brown. Shake the pan gently to prevent sticking.

STEP 4:  Place a large plate upside down over the skillet. Carefully flip the skillet so the tortilla falls onto the plate. Slide tortilla back into the skillet with the uncooked side down. Cook for another 3-5 minutes until the other side is golden brown and cooked through.

STEP 5:  Transfer tortilla to a serving plate and let it cool slightly before slicing. Serve warm or at room temperature. It can be enjoyed on its own or with a side of salad.