- 4 medium Yukon gold or other waxy potato
- 1 large yellow onion
- 3 tbsp good quality olive oil
- 6 large eggs
- 2 tsp sea salt
1. Wash your potatoes and place them on a plate. Pierce them with a fork and cook them in the microwave until soft (~15 minutes depending on your microwave and the size of your potatoes). Even though this isn't the traditional way of making this dish, I actually learned this tip from a Spaniard and it has cut down on so much cooking time!
2. While your potatoes cook, slice your onions into rough 1/4 slices. Heat a large frying pan with 2 tbsp of olive oil and cook your onions on medium heat until they are soft, translucent and starting to brown on the edges. This will take at least 15 minutes, maybe longer.
3. Meanwhile, prepare the eggs. Crack the eggs into a large mixing bowl, beat with a fork or whisk, and add in about 2 tsp salt. Here is where you can add in any extras such as fried chorizo, fresh herbs, grated cheese, spices like smoked paprika or chili flakes.
4. Once your potatoes are soft, let them cool slightly before slicing them into 1/4 inch slices. Put a couple slices into the bowl of eggs to warm the eggs so they don't curdle, then add the rest of the potatoes in, mixing quickly so they're coated with the egg. Add your slightly browned onions, too. Give the frying pan a quick clean as any stuck on pieces of onion might make the tortilla stick to the bottom of the pan.
5. Now that you have your wet mix, add 1 tbsp olive oil back into the pan you used to cook the onions and pour it into your pan. If you prefer a slightly thicker tortilla, you can choose to cook it in a smaller frying pan, which will yield a taller tortilla. Cook on medium-low for 15 minutes on one side. Then, loosen the edges with a thin spatula, place a plate on top of the pan, and flip. Transfer the tortilla back into the pan to finish cooking on the other side. Continue cooking on the other side for about 12 minutes before removing from the heat.
6. Enjoy at room temperature or slightly warm with a salad, pimientos de padron, or any other Spanish tapas.