Tortilla de Patata

  • 6 eggs
  • 4 medium-small potatoes, cut into half-inch cubes.
  • 1 onion, chopped
  • Olive oil
  • salt to taste
  1. Heat plenty of oil in a large frying pan over medium. Add potatoes and fry for 5 minutes, stirring occasionally. Add onion and fry for a few minutes, until translucent and potatoes are nearly cooked. Turn up the heat and fry until potatoes are done and slightly crunchy, a few minutes more.
  2. In a large bowl, beat the eggs and salt. With a slotted spoon drain potatoes, leaving extra oil in the pan. Add fried potatoes to the bowl with eggs. Pour off any extra oil, leaving a small amount in the pan to cook the egg mixture. 
  3. Reheat the pan over medium. Add egg mixture and cook until mostly firm. (It will be undercooked on top.) Cover the frying pan completely with a very large plate. Here's the tricky part---quickly flip the frying pan over so the plate is on the bottom. Your tortilla is now on the plate. Slide the tortilla back into the pan, so that the undercooked side is now in the frying pan and the cooked side is up. 
  4. Cook a couple of minutes more, until the bottom has browned and the tortilla is cooked through. 
  5. Add salt and pepper to taste.
  • Tortilla can be served hot or cold, which means it is just as good as leftovers. You can eat it as is, or turn it into a sandwich like we did.