Peel potatoes and slice thinly (uniform thickness, not too thin).
11 steps, about 21 minutes start to finish.
Peel potatoes and slice thinly (uniform thickness, not too thin).
Slice onion.
Heat olive oil in a high-sided non-stick pan over medium heat.
Add potatoes and onions to the pan. Cook for 10-15 minutes, stirring occasionally, until potatoes are soft and onions are translucent. Season with salt and pepper.
Meanwhile, whisk eggs in a large bowl until frothy.
Add the sauteed potatoes and onions to the eggs and mix until well combined.
Return mixture to the pan over medium heat.
Cook for about 3 minutes on the first side until set.
Place a plate on top of the pan and flip the tortilla onto the plate.
Slide it back into the pan to cook the other side for about 3 minutes.
Serve warm or at room temperature.
“Cook the potatoes and onions low and slow in the oil until soft, you're gently poaching them, not frying them crisp. The plate flip is the nerve-wracking part, so use a plate wider than the pan and commit to it in one confident motion.”
