How to make it
6 steps. Take it one step at a time.
Heat the olive oil
Heat the olive oil in a non-stick 9-inch skillet over medium heat. Add the sliced potatoes and onions. The oil should almost cover them; if not, add a little more.
Reduce heat to low
Reduce heat to low and cook gently, stirring occasionally, for 20-25 minutes until the potatoes are very soft but not browned. They should basically be poached in the oil.
25 minWhisk the eggs with salt
While potatoes cook, whisk the eggs with salt in a large bowl.
Drain the potatoes and onions through a colander, reserving the oil
Drain the potatoes and onions through a colander, reserving the oil. Add the hot potato mixture to the eggs. Stir gently and let sit for 10-15 minutes.
15 minWipe the skillet clean
Wipe the skillet clean and add 1 tablespoon of the reserved oil. Heat over medium-high. Pour in the egg and potato mixture. Cook for 1 minute, then reduce heat to medium-low and cook for 5 minutes until the bottom is set.
6 minPlace a large flat plate
Place a large flat plate over the skillet. Quickly flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for another 3-4 minutes until golden and cooked through.
4 min
A little kitchen wisdom
The secret to a great tortilla is to slowly confit the potatoes in olive oil until tender, not crispy. Always let the potato and egg mixture rest before cooking to ensure the potatoes absorb the egg.
