Method

• Heat 1-1
• 5cm of olive oil in a deep, medium sized frying pan
• Add the onions and cook slowly for about 15- 25 minutes until golden and soft
• In the meantime peel the potatoes and slice into 1 cm rounds
• Add the potatoes to the onions and turn up the heat a little
• Cook until the potatoes are tender, but not crisp
• Drain the mixture through a sieve, saving the oil for later use
• Set aside and wipe out pan
• Beat the eggs in a bowl and add the potato and onion mix, season well with salt and pepper
• Mix gently to combine
• Heat 2-3 tablespoon of previously used oil in pan over medium heat and add mixture, allow to settle briefly (about 1 minute) gently moving the egg mixture from the outside of the pan to the center, this will allow the mixture to cook through
• Tidy around the edge of the tortilla with a spatula to create a round edge
• Now allow the egg to set so the base forms, tidy up the edge and place a plate over the surface of the tortilla, carefully flip and slide tortilla onto plate
• Now return the tortilla back to pan with cooked side up
• Return to heat and continue to cook for a further 5 minutes or until just firm
• Can be eaten immediately or as the Spanish like to eat this at room temperature