The potato tortilla is one of the most classic Spanish recipes. Made with simple ingredients: potatoes, eggs, onion and olive oil. The recipe is easy, but there are some tricks for the perfect tortilla de patatas.
Cut the potatoes in half lengthwise and then slice into thin slices (approx. 0,5cm);
Cut the onions in julienne: cut them in half lengthwise and then in thin half-moon;
Beat the eggs coarsely in a bowl with a fork or fouet and add salt and pepper. Reserve.
Cook the potatoes
Add at least 1 cup of olive oil in a deep skillet and place over medium-low heat. When the oil gets hot, add the potatoes and a pinch of salt. Note: If needed, add more oil until all potatoes are covered;
Let the potatoes cook over medium-low heat for approx. 10-15 min or until softened (test with a fork). Stir occasionally;
Sauté the onion
In another skillet, place the onion to sauté until almost caramelized - approx. 10 min;
Prepare tortilla mixture
As soon as the potato and onion are ready, drain the excess oil and add the potatoes and onions in the bowl with the eggs;
Let the mixture of eggs, potatoes and onions rest for 10 to 15 min;
Meanwhile, store the oil used for the potatoes in a glass jar. Reserve the same pan to cook the tortilla;
Cook the tortilla
After resting the mixture of eggs and potatoes, return the non-stick frying pan to medium-low heat;
When the skillet is hot, add the egg, potato and onion mixture to the skillet. Let it cook for 6 min on the first side;
Once the first side is cooked, it's time to turn the tortilla over;
Place a plate on top, covering the entire pan. Hold the plate firmly with one hand and the pan handle with the other. In a quick, confidence motion, turn the skillet over onto the plate;
Slide the tortilla back into the skillet, the cooked side up. Cook for another 6 minutes; If you like your tortilla well done, cook it for a few extra minutes;
When ready, remove from heat and transfer to a plate. Wait to cool before serving.