Serves 4
- 800g potatoes, diced
- 120g onion, finely chopped
- Extra virgin olive oil
- 8-10 eggs
- Salt
Method
Step 1
Peel and dice the potatoes and finely chop the onion.
Step 2
Heat 5 tablespoons of olive oil in a frying pan and sauté the onion until golden. Add the potatoes, reduce the heat and leave them to cook gently.
Step 3
In a bowl, lightly beat the eggs with a little salt. Once the potatoes have developed a crust, remove them from the pan and combine them with the eggs.
Step 4
Leave a small amount of oil in the pan, return the mixture to the pan and cook until a crust forms on one side. Using a plate, carefully flip the tortilla and continue cooking on the other side.
Step 5
The tortilla should remain slightly moist in the centre while being crisp on the outside.
Source: Cantina
