Preparation:
- Peel the potatoes, cut them into small (0.5-1 cm) cubes and sprinkle a level teaspoon of salt over them.
- Finely chop the onions.
- Heat about 250 ml of olive oil in a pan (24 cm diameter) and add the potato cubes. The potatoes should just be covered by the oil.
- Fry the potatoes oover medium heat for about 12-15 minutes.
- Sauté the onions in a second pan with a little olive oil for 10-15 minutes.
- Put the eggs in a large bowl, whisk and salt them.
- Use a sieve to drain the olive oil from the potatoes .
- Add the potatoes and onions to the eggs in the bowl and let them sit for about 3-5 minutes.
- Heat 2-3 tablespoons of olive oil in the pan, add the tortilla mixture and fry for 2 minutes.
- Turn the tortilla when the mixture starts to go brown (do not let the eggs set) by placing a plate on top of the pan, flipping it over, and then sliding the turned tortilla from the plate back into the pan.
- Fry it on the back side for another minute. The tortilla should still be slightly runny on the inside.