Instructions

1. Peel the onion and cut it into thin slices. Peel the potatoes, then slice them into 5mm thick discs. Dry them with kitchen paper towel.
2. Heat 2 Tbsp oil in a frying pan and fry the onion and potato slices for 1-2 minutes, then season with salt & pepper. Turn down the heat, cover the pan and gently sauté for 15-20 minutes. Turn over the potato slices every 5 minutes or so to prevent them getting brown and crispy.
3. Meanwhile, mix the eggs with a fork (don’t whisk) in a large mixing bowl.
4. When the potato and onion pieces have softened, transfer them into the mixing bowl and combine gently with the egg mixture.
5. Heat the remaining oil in the frying pan. When hot, add the egg-potato mixture and let this spread out evenly in the pan.
6. Cook at low temperature for about 20 minutes (without cover).
7. When the egg is no longer runny on the surface, carefully transfer the omelette to a flat plate. Cover it with another plate and turn over. Now slide the tortilla back into the pan (up-side down). Cook for another 3-5 minutes minutes, then turn off the heat and rest the tortilla in the pan for another 5 minutes.
8. Serve warm or at room temperature, cut into wedges or squares.