1. Peel and chop the potatoes in circles of ½ cm thick approximately.

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2. Peel the onion and chop it in small pieces.

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3. Put the potatoes and the onion in the pan. It should be filled halfway. Cover with olive oil : all the potatoes must be bathed in oil. Then put a lid : the potatoes must be cooked both in oil and in steam.

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4. Once the potatoes are cooked (the point of a knife must be able to sink into them without difficulty), pour the olive oil into a container.

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5. Put the potatoes and onion in a bowl.

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6. Add the beaten eggs. There must be enough eggs for the tortilla to be well bound.

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7. Add salt and pepper.

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8. Mix gently (don’t do mashed potatoes !).

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9. Add 2 to 3 mm of olive oil in the pan and put the mixture into it.

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10. Cook one side of the tortilla over low heat. When the bottom is golden brown, flip the tortilla on a plate before sliding it in the pan on the uncooked side. It’s a delicate operation.

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11. When both sides are browned, slide the tortilla into the plate.

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