Ingredients

• Potatoes

• 1⅓ lb – 600g waxy potatoes (Yukon Gold or Sebago), peeled and thinly sliced

• Onion

• 1 medium brown onion, finely sliced (optional, traditional in many homes)

• Eggs

• 6 large free-range eggs

• Olive Oil

• 1½ cups – 350-400ml extra virgin olive oil (most drained after cooking)

• Seasoning

• Salt, to taste

• Optional

• Sour cream
• Chives
• Pepper

Steps

• Step 1

  Secret 1 – The Base
  Peel and slice the potatoes into (3–4mm). At this size, they soften in the oil, turn creamy inside, and still hold structure when bound with egg. Keep the thickness uniform. Cook them slow, never crisp and always in olive oil. You can use less oil, but the idea if you use more, you can reuse it. (That’s almost 3 secrets right here but there’s more!)

• Step 2

  In a large frying pan over medium-low heat, warm the olive oil. Add the potatoes and onion, (If onion are finely sliced they will be perfect) a little salt and and cook gently for 15–20 minutes until tender, stirring occasionally. They should simmer softly, not fry hard.

• Step 3

  Drain the potatoes and onion in a colander. Keep the oil aside. Let them cool for 5 minutes.

• Step 4

  In a large bowl, beat the eggs with a pinch of salt and I like to add lot’s of pepper.

• Step 5

  Secret 2 – The Egg Tempering
  Add the hot potatoes and onion from the drained oil directly to the beaten eggs. Gently mix them. Let them rest 10 minutes so the egg absorbs and will thicken from the heat, this step makes the tortilla silky and cohesive.

• Step 6

  In a smaller 9-inch (24cm) frying pan over medium heat, add 2 tbsp of the reserved oil. Pour in the mixture and cook 6–7 minutes, loosening the edges gently.

• Step 7

  Secret 3 – The Flip
  When the edges turn golden, it’s ready to flip (lift slightly to peek underneath, it should be golden). Lightly wet a flat plate that’s a little larger than the pan, hold it firmly over the tortilla, flip in one motion, then slide the tortilla back into the pan. Cook another 3-4 minutes until set. Keep it jugosa (gooey) or firm, your choice. Note: If you have concerns about raw eggs, it’s safest to cook the tortilla all the way through until it’s firm.

• Step 8

  Rest 10 minutes before slicing. Serve warm or cold with bread, salad, or as a tapa.

  Optional: A dollop of sour cream, chopped chives, freshly cracked pepper also goes well but not traditional.

  Serve alongside alioli (garlic mayo), sweet roasted peppers, slices of crusty baguette, or a simple green salad dressed with olive oil and vinegar.

Little Tips

For the flip, Place your dominant hand firmly on top of the plate (flat palm, fingers spread).

Use your other hand on the pan handle.

Hold the whole thing close to your body, elbows tucked, that keeps it stable.