What you need for this dish:3 potatoes
2 onions
7 eggs
olive oil and vegetable oil
First, peel and wash the potatoes and cut them into squares. Fill a pot with vegetable oil and begin frying the potatoes. You want them to be done, but take them out before they turn brown. Next, slice the 2 onions up and saute in 2 to 3 spoons of olive oil. Continue sauteing until lightly brown and turn off. As the potatoes are done, scoop them up with a utensil with holes in it so that the oil drains a little, but not completely as the oil will help the egg not stick to the pan, put in the plate sized (or slightly smaller) pan with the already cooked onions. When the potatoes and onions are done, sprinkle some salt on them and put on low heat stirring as you beat 7 eggs. To know how much salt to use, sprinkle a little salt on each egg in the bowl prior to mixing. When mixed, evenly spread the potatoes and onions in the pan and pour the eggs on top. Leave on medium heat and let cook for about 5 minutes. Then, use a spatula and make sure that the sides of the tortilla are not stuck to the sides of the pan.
The trick* Place a large plate over the pan and flip the tortilla over after the initial 5 minutes. It'll still be only half cooked and some egg may leak out, but no worries! Slide the tortilla back into the pan and allow to cook for another 5 minutes...repeat this process two more times or until you think that the tortilla is fully cooked. Here in Spain, people like to eat it still wet in the middle, I am not a fan of this though and like to cook the tortilla through.
Serve with your choice of side. In the photo below I served it with Spanish pisto that I also made.
Enjoy and keep cooking!!
