Contains: Eggs and Potatoes
1 pound waxy potatoes
2 cups olive oil
2 small onions, chopped
2 large eggs
salt and pepper
Italian flat leaf parsley
Heat oil in a large heavy-bottom skillet. Add chopped potatoes and onion, lower the heat and cook for about 20 minutes. Stir frequently.
Meanwhile, beat the eggs lightly in a large bowl. Season with salt and pepper.
Take another large bowl and place a strainer or colander over it. When the potatoes are cooked pour them into the strainer so that the bowl catches the oil.
When the potatoes are well drained gently stir them into the beaten eggs.
Wipe the skillet clean and add 2 tablespoons of the reserved oil to prevent the tortilla from sticking. When hot, add the potato mixture. Lower the heat and cook for 3-5 minutes or until the underside is set. Use a spatula to push down the potatoes so that they are completely submerged.
Now comes the tricky part. Cover the tortilla with a plate and carefully flip the tortilla onto the plate. Then slide it back into the pan. The top should now be the bottom. Don't worry if it breaks apart as you can use the spatula to mash it back into place.
*Recipe from tapas
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