Spanish Potato Tortilla

Ingredients for 4 servings:

Potatoes 600 g

Onion 1 pc.

Chicken egg 6 pcs.

Olive oil to taste

Salt to taste

Ground black pepper to taste

Preparation:

1. Peel the potatoes and cut them into small cubes of about 1 cm. Do the same with the onion.
2. Fry the potatoes and onions over low heat in a decent amount of oil, adding a little salt. It is better to take a wide frying pan. The key point: there should be enough oil so that the potatoes do not burn, but evenly acquire a yellow hue. It is necessary to turn the potatoes from time to time so that the cubes become soft evenly, from all sides. If it starts to burn, add more oil. As a result, the potatoes should be soft, but not toasted.
3. While the potatoes are cooking, beat the eggs with salt and pepper to taste in a large bowl with a fork.
4. When the potatoes and onions are ready, they are to be transferred to the eggs in a bowl (if there is any oil left in the pan, save it). Then the potatoes should be slightly crushed, but without turning the mass into mashed potatoes, the pieces should be visible, but the beaten eggs should become somewhat thicker. Mix it up.
5. Take a smaller frying pan, pour in the remaining oil, and then the potato-egg mass, and put it on a slow fire. The goal is to bake the tortilla inside, without letting it burn on the outside. Leave for 20 minutes, occasionally trimming the edges. Do not cover with a lid and be patient.
6. And the most difficult thing. Turn the tortilla over. By this time, it should already be fairly baked inside (otherwise it will spread out in the process) and ruddy from below (otherwise it is ugly). Take a large flat plate in your left hand (if you are right-handed, for left-handed people on the contrary), cover the pan with it in your right hand and turn the tortilla in one move. Then slowly let it slide back into the pan and leave to cook itself to the end and turn brown on the other side.