Spanish-style tortilla

Ingredients for 5 servings:

• 1 ½ kg potatoes, mostly waxy
• 4 large onions
• 10 large eggs
• 1 bottle of olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

My Spanish mother-in-law’s recipe

Peel the potatoes and slice/grate them. Fill a large, deep frying pan with olive oil and heat the oil. Add the potatoes to the pan and add enough oil to cover the potatoes. I usually need a whole bottle of oil. Reduce the heat slightly, otherwise it will splatter too much. Turn the potatoes over and over in the oil for about 15 minutes. Meanwhile, whisk the eggs in a large bowl until frothy. You can also separate the eggs and beat the egg whites until stiff peaks form. Dice the onion, add to the potatoes, and fry for another 10 minutes. When the potatoes are cooked, use a slotted spoon to scoop them into the bowl with the eggs. Drain well to avoid excess oil. Mix everything together. Add a little oil and a large ladle of the potato and egg mixture to a small frying pan and fry on both sides until set. Tip: To flip the tortilla, I place it on a large plate over the pan, then flip it onto the plate and return it to the pan. The oil can be reused. Pour it into a bottle while it’s cold.