Ingredients:

4 Potatoes, peeled 

4 large eggs (use more if you like a softer/runnier tortilla)

1 onion

olive oil

salt 

Method

1. Chop onions and slice potatoes thinly (slice in half then thinly slice). Salt the potatoes. 

2. Add some olive oil to a frying pan enough to cover the bottom. When the oil is hot but not smoking hot add the potatoes making sure they don’t stick together. Give them a stir for a couple of minutes then cover and turn down the heat and cook for another 15-20min (turn once or twice) until golden and crispy. 

3. In a separate small saucepan saute the onions in some olive oil until soft and golden. 

4. Crack the eggs in a large bowl and whisk until just combined. Then add the potatoes and onions and gently combine everything along with another pinch of salt. 

5. Place a small, deeper pan on a medium heat and add a glug of olive oil (you might want to brush the sides of the pan so the tortilla doesn't stick).

6. Move the mixture in the pan at the beginning so it gets an even thickness, then after 3-4 minutes flip (use a spatula to check underneath and if it's golden, it's ready). Use a plate to flip the tortilla onto it’s other side making sure the plate is wider than the saucepan. 

7. Cook the other side for 1-4 minutes depending on how you like yours and the tortilla is ready to serve.