Ingredients

• 700 g potatoes
• 1 large onion
• 6 large eggs
• 400 ml extra virgin olive oil
• to taste salt

Method

1. 01
   Slice the potatoes Cut the peeled potatoes in half lengthways, then slice them thinly into pieces about 3 millimetres thick, and toss them in a bowl with a teaspoon of salt.
2. 02
   Slice the onion Halve the onion and slice it into thin half moons, then add it to the potatoes and mix well.
3. 03
   Heat the oil Pour the olive oil into a 24 centimetre non-stick frying pan and warm it over medium heat for about three minutes.
4. 04
   Poach the potatoes Add the potatoes and onion to the oil, turn the heat to medium low, and cook them gently, turning them over now and then with a slotted spoon, until the potatoes are completely soft and break when pressed.
5. 05
   Drain the potatoes Tip the potatoes and onion into a colander set over a heatproof bowl and let the oil drain away, keeping the oil for later.
6. 06
   Beat the eggs Crack the eggs into a large bowl, add half a teaspoon of salt, and beat them until smooth and a little frothy.
7. 07
   Soak in the egg Stir the warm potatoes and onion into the beaten eggs, crushing a few pieces lightly with a fork, and leave the mixture to sit so the potatoes soak up the egg.
8. 08
   Cook the first side Wipe out the pan, add one tablespoon of the drained oil, heat it over medium heat, then pour in the egg mixture and cook it, shaking the pan and running a spatula around the edge to round it off, until the bottom is golden and the edges have set.
9. 09
   Flip the tortilla Place a flat plate wider than the pan over the top, hold it firmly, turn the pan and plate over together in one quick movement, then slide the tortilla back into the pan, uncooked side down.
10. 10
    Cook the second side Cook the second side over medium heat until golden underneath, then slide the tortilla out onto a clean plate.
11. 11
    Rest and serve Let the tortilla rest before cutting it into wedges or squares, and serve it warm or at room temperature.