2 large or 4 medium-sized /
to taste /
Salt and pepper
to taste /
EXTRA VIRGIN OLIVE OIL WITH ONION AND SHALLOT FLAVOURFind out more
First, peel and slice the potatoes and onion into thin rounds. Heat the onion-flavoured oil in a pan: at least 3 tablespoons for this quantity of ingredients. Stir-fry the potatoes on both sides for about 7/8 minutes, until golden, then add the onion. Continue to stir-fry the potatoes and onion together for another 10 minutes.
For the tortillas’ correct consistency, make sure the potatoes stay firm and don’t break.
Whisk the eggs in a bowl, season with salt and pepper to taste.
Now turn off the heat and use a straining ladle to transfer the potatoes and onion onto a plate covered with kitchen paper. Place the potatoes and onion in the bowl with the whisked eggs and stir briefly. Dispose of cooking oil, give the pan a quick wipe with kitchen paper and add another tablespoon of onion-flavoured oil. Heat the pan.
Pour the mixture into the pan, turn quickly with a wooden spoon, then let the tortilla set over medium heat. Cover with a lid for about 5/6 minutes, so that the tortilla sets well on top. Turn the tortilla upside-down onto the lid, then slide into the pan to cook on the other side. Cook for another 5 minutes: the tortilla is ready, and should be uniformly golden on both sides.
Cut into wedges and serve hot on a round platter; or, for a delicious alternative, enjoy cold and diced.
Useful tips: For those who aren’t crazy about the taste of onion: soak the sliced onion in water for an hour, then dry well before adding to the potatoes.
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