Directions

PREP

1. Peel and finely slice the onion, then set aside.
2. Peel the potato then slice into four, wedge sized pieces. Slice each wedge into thin strips crosswise 2mm thick. Add the potato slices to a bowl of cold water to rinse off the starch.

COOK THE ONION AND POTATO

1. Place a small carbon steel pan on a medium-high heat with half of the olive oil, until the oil just begins to smoke. Add the onions and sweat with ½ tsp salt for 3-4 minutes or until transparent, stir often.
2. To a large bowl, add the eggs and whisk with ¼ tsp salt until harmonized.
3. Drain the potatoes from the water and add to the pan with onions. Turn the heat down to medium-low and stir. Continue cooking for 3-4 minutes until the potatoes are just cooked through but still hold their shape. Turn the element off and add the potatoes to the eggs. Stir to evenly distribute the hot potatoes throughout the eggs.

COOK THE TORTILLA

1. Wash the pan and dry thoroughly. Place the pan back on medium-high heat with the remaining olive oil. Once the oil begins to smoke, add the egg mixture. You want the edges of the mixture to gently bubble but not fry. Tap the pan on the stove two or three times to help set the shape. The aim is for the tortilla to release from the pan, without getting any colour on the egg. If your stove has uneven heat distribution, move the pan around the element to eliminate the risk of developing dark patches.
2. Once the egg has set most of the way, place a flat plate on top of the pan and carefully flip. Transfer the tortilla from the plate to the pan upside down, to cook the other side.
3. Place a piece of kitchen paper on a clean plate. Once the tortilla have fully set, flip the tortilla out onto the plate to absorb excess moisture.
4. Remove the paper towel and serve.