Ingredients
– 2 large brown onions, sliced thin
– 4 large potatoes, peeled and sliced thin
– 500ml olive oil (it’s a lot I know… but you won’t eat it all)
– 6 eggs
– Salt to taste
Method
1. Start by heating the oil in a large frying pan on medium heat.
2. Once hot, add the potatoes and onions.
3. Cook this for 10-12 minutes or until the potatoes just start to soften. You don’t want to have this on a really high heat as you don’t want any colour.
4. Once the potatoes and onions are cooked, drain the oil from them (don’t throw this oil out, it’s still perfectly fine to use just keep it in the fridge container until you need it).
5. Whisk together the eggs until they are homogenous.
6. Add the cooked and drained potatoes and onions back to the pan, season with salt and stir.
7. Now pour over the egg mixture and cook, scraping down the edges over medium heat for 4-5 minutes.
8. Once you can tell the base has started to set, place a plate over the frying pan and flip, sliding the tortilla back into the frypan to continue cooking.
9. At this point, you can cook this completely through or still leave it nice and runny in the centre.
10. Enjoy!
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