THIS WAS SOMETHING WE USED TO COOK ALL THE TIME WHEN WE LIVED IN SPAIN – HAPPY MEMORIES!
400G POTATOES (PEELED), 1 LARGE WHITE ONION, 6 EGGS, 3 TBSP FINO OLIVE OIL
PEEL AND HALF THE POTATOES AND THEN SLICE INTO THIN PIECES. DO THE SAME WITH THE ONION. PLACE A PAN OVER A GENTLE HEAT AND ADD THE OLIVE OIL, POTATO AND ONION. COOK FOR ABOUT 20 MINS, UNTIL THE POTATOES ARE COOKED AND THE ONIONS ARE BEGINNING TO BROWN. MEANWHILE BEAT THE EGGS IN A LARGE MIXING BOWL AND SEASON. ONCE THE POTATOES AND ONIONS ARE COOKED POUR THE EGG MIXTURE INTO THE PAN WHILST STILL COOKING. IDEALLY YOU WANT THE MIXTURE TO FILL THE PAN TO ABOUT AN INCH DEEP. COOK ON A STEADY HEAT UNTIL THERE IS VERY LITTLE RUNNY EGG LEFT ON TOP. AT THIS POINT REMOVE THE PAN FROM THE HEAT, PLACE A PLATE ON THE TOP AND FLIP THE PAN OVER SO THE TORTILLA IS ON THE PLATE. RETURN THE FLIPPED TORTILLA TO THE PAN AND COOK ON THE OTHER SIDE FOR 5 MINS UNTIL IT IS READY TO SERVE! DELICIOUS HOT, BUT ALSO VERY GOOD COLD