Steps:
- Halve the potatoes lengthwise and then cut each half lengthwise into quarters. Chop into pieces about 1/2 inch (1.5 cm) thick; you should have about 4 cups (see notes). Put the potatoes in a bowl, add water to cover and set aside.
- In a small sauté pan, heat 2 tablespoons (30 mL) of the olive oil over high heat. Add the onions and sprinkle with 1/2 teaspoon (2 mL) of the salt. Lower the heat to medium and cook, stirring occasionally, for about 40 minutes, until the onions are totally soft and have taken on a deep golden colour. Remove from the heat and set aside.
- Meanwhile, in a separate medium skillet, heat the sunflower oil over medium heat to about 250°F (120°C). Drain the potatoes and pat them dry. To test the oil, drop in a piece of potato; if it begins to bubble and sizzle, the oil is ready. Fry the potatoes for about 15 minutes, or until a knife inserted into a larger piece comes out easily. Use a slotted spoon to remove the potatoes from the oil. Sprinkle them with 1/2 teaspoon (2 mL) of the salt.
- In a large bowl, beat the eggs with the remaining 1 teaspoon (5 mL) salt. Add the onions and potatoes and stir to combine.
- Heat a perfectly clean 10-inch (25-cm) nonstick skillet over high heat. (The bigger the stove burner, the more evenly the tortilla will cook, so use your largest burner.) Coat the skillet with the remaining 1 tablespoon (15 mL) olive oil. Add the egg-potato mixture and immediately lower the heat to medium. Stir quickly a few times, scraping along the bottom with a silicone spatula, then leave the skillet untouched, allowing the egg to cook. Move the spatula around the sides of the pan, slipping it under the omelette and loosening any stubborn stuck parts very gingerly, in an attempt to ensure the omelette is not adhering to any part of the skillet's surface. Cook for about 4 minutes, until the edges are fully cooked but the centre is still a bit liquid.
- Place a round plate with a diameter larger than the pan's upside down on the top of the pan. With one hand on the plate and one hand holding the pan, quickly flip the pan and plate together in one motion so that the tortilla is on the plate.
- If the pan has any pieces stuck to it, quickly clean it and coat it with a bit more oil. Return the pan to the heat and slide the omelette back into the pan. Tuck the edges under with your spatula and cook for 3 minutes more.
- Slide the omelette onto a clean, dry plate and let rest for 5 minutes before slicing into 8 wedges and serving.
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Destiny Wanjala
destiny.w@yahoo.comThis is the best tortilla recipe I've ever tried. It's so simple, but it's so delicious.
My Village
villagem@hotmail.comI've never made a tortilla before, but this recipe was so easy to follow. It turned out great!
Khurshid Hussain
khurshid_hussain@hotmail.comThis tortilla is the perfect comfort food. It's so warm and cheesy, and it always makes me feel better.
MD. Amin
mamin@gmail.comI'm not a big fan of eggs, but I really enjoyed this tortilla. The potatoes and onions were so flavorful.
Taya Khan
tkhan12@yahoo.comThis is the perfect recipe for a brunch party. It's easy to make ahead of time and it's always a crowd-pleaser.
Foon Reboot
rebootfoon77@aol.comI love that this tortilla is so customizable. You can add whatever vegetables or cheese you like.
The Mackneys
mackneys.t56@hotmail.comThis tortilla is so easy to make and it's always a hit with my family.
Pravishka Anuhas
pravishka-a@yahoo.comI've made this tortilla several times and it's always a success. It's a great recipe for a quick and easy meal.
Esrafil islam
esrafili47@hotmail.comThis tortilla is a great way to use up leftover potatoes.
EGGY
eggy7@yahoo.comI made this tortilla for my family and they loved it. They said it was the best tortilla they've ever had.
Hassan Iliyasu
i.h70@aol.comThis is the best tortilla recipe I've ever tried. It's so simple, but it's so delicious.
dill jaly
jaly25@aol.comI love that this tortilla is so versatile. You can add whatever vegetables or cheese you like.
Nisad Sd
n_s7@gmail.comI've never made a tortilla before, but this recipe was so easy to follow. It turned out great!
Jane Corralez
corralezjane@gmail.comThis tortilla is the perfect comfort food. It's so warm and cheesy, and it always makes me feel better.
Jessica Garland
j-garland44@aol.comI'm not a big fan of eggs, but I really enjoyed this tortilla. The potatoes and onions were so flavorful.
Sandile G Zondi
s_zondi92@gmail.comI made this tortilla for a brunch party and it was a huge success. Everyone loved it!
Ghetto Blink
blink-g2@yahoo.comThis is my go-to recipe for a quick and easy dinner. I love that I can use whatever vegetables I have on hand.
Onyinyechi Gift
o-g@yahoo.comI've been making this tortilla for years, and it's always a crowd-pleaser. It's so simple to make, but it's always a delicious and satisfying meal.
Priyantha Perera
priyantha.perera2@hotmail.frThis tortilla was a hit! It was fluffy and flavorful, and the potatoes were perfectly cooked. I will definitely be making this again.