- 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 and then into very thin half-moons of about ½ centimeter. Put them in salted water and set them aside while you peel and chop the onion into medium-sized cubes.
Heat the oil in a large skillet over medium heat. Remove the potatoes from the salted water, drain them well, and when the garlic starts to brown, add them along with the onion to the skillet. They should fry over low heat for about 25 minutes. After this time, remove the fry and drain it. Reserve the oil for later use. The potatoes should be soft, neither crispy nor browned.
In a wide and deep container, beat the 5 eggs. Add salt to taste and include the potatoes and onion. Mix it well. Place the frying pan on medium heat with a little oil and add the mixture of ingredients. Stir and let it set slowly. When you notice that the tortilla starts to form, carefully separate the edges and move it gently so it doesn’t stick to the bottom. Cover the frying pan with a large plate, avoiding breaking or spilling part of the mixture when flipping it. Flip it quickly and return it to the frying pan so it cooks well on the other side.
The tortilla can have different levels of doneness. More or less dry. The ideal point is when the ingredients have compacted, but it retains juiciness.
We hope you enjoy this recipe. Bon appetit!!