- 5 eggs
- 2 medium potatoes
- 1 medium onion (optional)
- 400 ml of olive oil (you can use sunflower oil)
- salt to taste
- a leaf of parsley or celery for decoration
Wash the potatoes, peel them, and cut them in half, then slice them into thin half-moons, about ½ centimeter thick. Place them in salted water and set them aside while you peel and chop the onion into medium-sized cubes.
Heat oil in a large skillet over medium heat. Remove the potatoes from the salted water, drain them well, and when the garlic begins to brown, add them along with the onion to the skillet. They should be fried on low heat for about 25 minutes. After this time, remove the fried mixture and drain it. Reserve the oil for future use. The potatoes should be soft, not crispy or browned.
In a large, deep bowl, beat the 5 eggs. Add salt to taste, and incorporate the potatoes and onion. Mix well. Place a pan over medium heat with some oil and add the mixture of ingredients. Stir and allow it to set gradually. When you notice the tortilla starting to form, carefully separate the edges and gently move it to prevent sticking to the bottom. Cover the pan with a large plate, ensuring that when flipping, it won’t break or spill some of the mixture. Flip it quickly and return it to the pan to cook thoroughly on the other side.
The tortilla can have different levels of doneness, ranging from more to less dry. The ideal point is when the ingredients have compacted, yet it still retains some moisture.
We hope you enjoy this recipe. Bon appétit!