Slice the potatoes about 1/2 cm thick. Heat olive oil in a large frying pan and add the onions. Cook gently for about 10 minutes until they start to soften, then add the potatoes and a couple pinches of salt to the pan and keep cooking on a low heat, turning carefully now and again for another 20-30minutes until the potatoes are completely tender.
- Try not to get too much colour on anything, you want them to stew in the oil rather than crisp up. Don’t worry if they start to break up a little!
Beat the eggs with some seasoning. Tip the cooked onions and potatoes into a colander or sieve over a bowl and drain. Tip them into the egg while still hot and give everything a really good stir.
Heat 2tbsp of the drained oil in a non-stick frying pan (about 20cm).
- a larger pan will mean your tortilla will not be as thick and harder to turn
Tip the egg mix into the frying pan and cook again on a gentle heat for 6-8 minutes until the bottom and sides are set and have come away from the pan.
Put a plate over the top of the pan, invert the tortilla onto it then slide it back, uncooked side down. Cook for another 3-4 minutes and serve just warm or at room temperature.