How to make an authentic Spanish tortilla, so simple with just three ingredients. A good tapa to eat at any time of the day. You can eat it for breakfast or lunch with bread. It is also a perfect afternoon snack or appetizer.
- 350 grams Potatoes
- 175 grams Onions
- ¾ cups Olive oil
- 4 large eggs
- 1 pinch Salt
Peel the potatoes and cut them into thin slices. Peel the onion and also cut it into thin slices.
Heat the olive oil in a nonstick skillet until nice and hot. When the pan is hot, add the potatoes and onion to the oil.
Cook the potatoes and onion (100℃ / 210℉) for about 20-25 minutes, until the potatoes and onion are tender. Turn regularly to prevent the mixture from blackening. Keep the heat low to prevent the potatoes from frying.
Drain the potatoes and onions. Reserve the oil for future use.
Whisk the eggs and add salt (optional). Add the potato mixture and stir some more.
Heat a non-stick pan again and add more oil. Add the tortilla mixture to the pan and swirl the pan. Cook 6 to 7 minutes until the egg is set.
Take the tortilla out of the pan and place the cooked side down on a plate. Turn the pan upside down and place it on the tortilla as a lid. Flip the plate and pan together to flip the egg into the pan. Cook the other side for another 6 to 7 minutes.