Tortilla Espanola de Patatas

Ingredients

• 1 lb potatoes, washed
• 10 eggs
• to taste salt
• to taste pepper
• 17 fl oz olive oil
• 2 onions, peeled, quartered, and sliced into ⅛–¼-inch slices

Steps

1. Cut the potatoes into thin slices and dab dry with a dish towel.
2. Heat the olive oil in a pan.
3. Add the potatoes and onions.
4. Turn down the heat and stir-fry for approximately 20 minutes.
5. Crack the eggs into a bowl, add salt and pepper, and whisk them.
6. As soon as the potatoes and onions are cooked, drain them, collecting the oil.
7. Then add the whisked eggs to the potato-onion mix.
8. Clean the pan and heat 2 tablespoons of the collected oil in it.
9. Put in the egg-potato-onion mix, reduce the heat, and fry the mass for approximately 4 minutes.
10. Make sure the egg mass covers the potatoes, and be careful not to burn the tortilla.
11. Once the bottom has solidified and the top jiggles but is not runny, cover the pan with a big plate and turn it over.
12. Then carefully slide the nearly finished tortilla back into the pan (upside down) and cook for about 4 minutes.
13. Let it rest for 15 minutes.
14. The dish is then ready to serve.