Ingredients
- 5 medium potatoes
- 6 eggs
- 1 onion (optional)
- Extra virgin olive oil
- Salt
Method
1.- Peel the potatoes and cut them into thin slices; slice the onion.
2.- Fry the potatoes and onion over medium-low heat in plenty of oil for about 20 minutes, until tender but not browned.
3.- Drain them and mix with the beaten eggs and salt. Let it rest for 5 minutes.
4.- Set the mixture in a pan with a little oil over medium heat, 3 to 4 minutes per side.
5.- Flip it using a plate and finish setting to taste: juicy or well done.
A little history
Its exact origin is debated. It was already cooked in the 19th century, when the potato spread across Spain, and the debate between onion and no onion has divided the country ever since.
Tip: Gently poaching the potatoes instead of frying them fast is the secret to a creamy texture.
You may also like: Andalusian gazpacho, Pad thai, Zucchini soup.