Directions: |
Directions:Begin by heating the oil in a deep frying pan over high heat. Test the oil temperature by adding a single potato slice; it should bubble immediately. Add the sliced potatoes and onions to the pan, ensuring they are mostly submerged in the oil (add more oil if necessary). Cook over medium-high heat for 8-12 minutes, turning the slices frequently until they are fork-tender but not burnt.
In a bowl, whisk the eggs and season with sea salt. Drain the cooked potatoes and onions from the oil and add them to the seasoned eggs. Taste the mixture and adjust the salt if needed.
Coat the bottom of a medium-sized non-stick pan with a little oil and heat over high heat. Once hot, pour in the potato and egg mixture. Cook on high for 1 minute, then reduce the heat to medium-low and cook for about 5 minutes, or until the edges start firming up.
Use a rubber spatula to loosen the tortilla from the edges of the pan, helping it to keep its shape. To flip the tortilla, cover the pan with a plate larger than the pan and invert the tortilla onto the plate. Lightly grease the plate beforehand to prevent sticking. Carefully slide the tortilla back into the pan, aiming to place it smoothly back in. Continue cooking for another 5 minutes or until the center is set and a knife or toothpick inserted into the center comes out clean. Serve the tortilla once it’s cooked through and slightly cooled. |
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