Ingredients
2¼cupsextra virgin olive oil,spanish
1lbidaho potatoes
salt,to taste
1spanish onion
6large eggs
Preparation
Heat 2 cups of the olive oil in a sauté pan over a medium flame. The oil is hot enough for frying by placing a chunk of potato in the oil – it should jump a little when it reaches the right temperature of around 200 to 250 degrees F.
Once the oil is hot enough, add the potato slices and fry for 8 to 10 minutes on all sides until lightly brown and the edges are slightly crispy.
Remove from the heat and strain the potatoes from the oil. Season with a little salt and reserve both the potatoes and the oil
In a separate pan, heat ¼ cup of olive oil over a low-to-medium flame. Add the onion slices and cook for around 10 minutes, until slightly brown, being careful not to burn the onion. Strain the onions from the oil and reserve.
Break the eggs into a mixing bowl and whisk them vigorously. The eggs should still keep much of their thick, gelatinous consistency. Add the potatoes and onions and whisk together once more.
Add 3 tablespoons of the strained potato-cooking oil to a small 6-inch sauté pan. Heat over a medium flame.
When the oil begins to smoke slightly, add the egg mixture to the pan. As you pour in the eggs, shake the pan vigorously for 10 or 15 seconds, to make sure the eggs come together.
Leave the pan to cook for 30 seconds. Lower the heat and continue to cook for a few minutes. It’s time to flip the tortilla when the edges are cooked, but the center is still wobbly.
Place a plate over the top of the pan and invert the pan so the tortilla winds up on the plate, raw side down.
If the pan looks dry, add the remaining ¼ cup of fresh oil. Return the tortilla to the pan, by sliding it back in raw side down. Continue cooking for another 60 seconds.
Serve immediately, and enjoy!
