Page title and description
- 500-600ml olive oil
- 800g potatoes, peeled and sliced into thin discs, about 3-4 mm thick
- 3 small onions, thinly sliced
- 6 eggs
- salt and pepper
Prep time: 15 min
Cooking time: 45 min
Step 1Gently heat the oil in a large, deep heavy-based frying pan.
Step 2Add the potatoes and onions and simmer on the very lowest heat, without letting the bottom catch, until just cooked through; this will take about 25-30 minutes, sometimes longer, depending on the thickness of the potatoes.
Step 3Keep testing them with a knife and gently pull them from top to bottom every 10 minutes to help them cook evenly. Weighing the potatoes down with a plate helps too.
Step 4Drain the onions and potatoes over a large bowl, keeping the oil, and leave them to cool slightly.
Step 5Beat the eggs in a large bowl and season well with salt and pepper.
Step 6In the same frying pan, gently heat a couple of tablespoons of the reserved oil, add the potatoes and onions and pour the eggs over the top.
Step 7Cook very gently for about 10 minutes until the bottom is cooked through but the top is still a bit runny.
Step 8Place the tortilla under the grill on a low to medium heat or in the oven if your pan is ovenproof, to finish cooking the top. Leave to cool slightly then cut into wedges to serve.