Traditional Spanish tortilla

Ingredients for 2 servings:

• 500 g potatoes, mainly waxy
• 1 tsp, leveled salt
• 250 ml olive oil
• 150 g onion(s)
• 4 eggs
• 1 pinch of salt
• 2 tbsp olive oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes, cut them into small 0.5-1 cm cubes, and sprinkle with salt. Finely chop the onions. Heat olive oil in a 24 cm diameter pan and add the diced potatoes. The potatoes should be just covered with oil. Reduce the heat to medium and fry the potatoes for about 12-15 minutes. In a second pan, sauté the onions with a little olive oil for 10-15 minutes until translucent and golden brown. Crack the eggs into a large bowl and beat vigorously with a whisk. Season with salt. Separate the potatoes from the olive oil using a sieve. Add the potatoes and onions to the eggs in the bowl and let stand for 3-5 minutes. Heat about 2-3 tablespoons of olive oil until very hot, add the tortilla mixture to the pan, and fry for 2 minutes. When the mixture begins to brown (do not let the eggs set), flip the tortilla over using a plate. Simply place the plate on top of the tortilla and flip the pan over so the tortilla is on the plate. Then slide the tortilla into the pan. Fry on the back for 1 minute. The tortilla should still be liquid on the inside. Serve with bread or salad.