Learn how to make it by following the steps below:
Peel the potatoes using a speed-peeler, then carefully cut them into thin
slices. Pat the potato slices dry with a clean tea towel.
Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small
frying pan over a medium heat, then add the onion and potatoes.
Turn the heat down to low and cook for 25 to 30 minutes, or until the
onions are turning golden and the potato slices are cooked through. Try
not to stir it too much or the potatoes will break up – just use a fish
slice to flip them over halfway through.
Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt
and black pepper, then whisk together with a fork.
When the onions and potatoes are cooked, remove the pan from the heat and
carefully tip them into the eggs. Transfer the mixture back into the
frying pan and place it over a low heat. Cook for around 20 minutes, or
until there’s almost no runny egg on top.
Use a fish slice to slightly lift and loosen the sides of the tortilla.
Carefully flip the pan over a dinner plate and tip out the tortilla, then
slide it back into the pan and cook for another 5 minutes, or until golden
and cooked through.
