Ingredients
for 8 portions
8 medium potatoes,
peeled and cut into thick slices
3 onions, peeled and
coarsely chopped
8 eggs
Salt
Olive oil
In a medium nonstick
skillet, heat 1-2 tablespoons of olive oil and sauté the onions until wilted,
about 6-8 minutes. Remove from heat. Put the potatoes with a little salt and
enough water to cover them in a pot. Bring to a boil over medium heat for 15
minutes, until potatoes are cooked. In a bowl beat the eggs, add salt to taste
and the onions. With the help of a spoon with holes, remove the potatoes from
the water, drain and place in the egg and onion mixture. Over low to medium heat,
heat the same skillet where the onions were cooked. Add the egg, potato and
onion mixture and cook covered until the eggs are curdling. With the help of a
spatula, make sure the tortilla is not stuck and you can turn it with
confidence. With the help of a large plate or using the lid of the pan,
carefully flip the tortilla and continue to cook until plunging a knife into
the middle, it’s juicy, but the eggs are cooked.