Ingredients
7large eggs
salt,to taste
extra light olive oil
2yukon gold potatoes,peeled, halved, and thinly sliced
1large Spanish onion,thinly sliced
Preparation
In a large bowl, beat the eggs and a pinch of salt vigorously until frothy. Set aside.
Heat a 10-inch (25-centimer) nonstick skillet with ½ cup (120 milliliters) of the oil on medium height heat until oil is shimmering but not bubbling.
Add the potato slices, then cook for 10 to 15 minutes until the potatoes are soft but not crispy.
Drain the potatoes and reserve oil.
In the same pan, add in the reserved oil, heat, then add the onions to cook for 7 minutes until translucent.
Strain the onions, then reserve the oil again.
In a heat-proof bowl, put in the onions and potato slices.
Add the egg mixture, a generous pinch of salt, then mix together.
Heat the skillet again with reserved oil.
Once hot, pour in the combined egg mixture.
Reduce the heat to medium-low, then cook for 5 to 7 minutes, until the eggs are set and the bottom is golden.
Place a plate large enough to cover the surface of the pan over the top of the pan, then carefully flip over the tortilla.
Gently slide the tortilla back into the pan with the cooked side facing up.
Cook for 5 to 7 minutes until the opposite side becomes golden.
Carefully flip the tortilla back onto the plate.
Let cool, serve, and enjoy!
