Step 1
Peel the potatoes, rinse them under running water and dry them well.
Step 2
Cut the potato into cubes that are not too large, trying to have them all the same size.
Step 3
Add a drizzle of oil to a tampon and you’ll be in luck.
Step 4
Add the potato and let it brown for a minute on a constant flame. Then cover with a lid and let it cook on medium heat for 10 minutes, counting the level of rata.
Step 5
Meanwhile, peel the onions.
Step 6
Cut them into thin slices and add them to the potatoes to cook for 3-4 minutes, stirring occasionally.
Step 7
Drain the potato and onions on a baking sheet lined with paper towels and leave to cool.
Step 8
Drain excess oil and season with salt.
Step 9
Crack the eggs into a large bowl.
Step 10
: Add a pinch of salt
Step 11
Beat the eggs with a whisk for a few minutes
Step 12
Pour the fried potatoes with onions into the eggs
Step 13
Mix well, trying to distribute the mixture as best as possible.
Step 14
Heat a drizzle of oil in a non-stick pan of 20-22 cm in diameter and pour in the mixture, leveling with a spoon, then cover with a lid. and cook over low heat until the eggs on the surface begin to thicken.
Step 15
Flip the tortilla as you would an omelette to brown the other side evenly, then invert it onto a cutting board.
Step 16
Serve the potato tortilla wedges hot or cold
Storage:
You can store the potato tortilla in the refrigerator for up to 2 days, in an airtight container.
