This tortilla has nothing to do with the thin patties, usually made with cornmeal, that form a basis of the diet in Central and South America. In the Iberian Peninsula, the tortilla is an omelet that is cut into pieces like a cake.
It can be modified in many ways: for example, with small cubes of peppers and tomatoes, fresh garlic, herbs, leeks.
Let your imagination run wild and try out different combinations.
Serve the tortilla hot or cooled to room temperature as a light Sunday dinner.
Remove the skin from the potatoes and cut them into thin slices. Rinse the slices and rub them thoroughly dry. Put them in a large, heavy frying pan with the oil and cook on low heat for about 10-15 minutes. Transfer to a colander. Collect the oil. Mix the potatoes with the beaten and salted eggs. Put a little bit of the collected oil into a very large heavy frying pan. Don’t be too economical with the oil, though. Peel and chop the onions and sweat over low heat until translucent. Increase the heat and add the eggs and potatoes. Fry the tortilla over low heat until the bottom is crispy. It should pull away from the bottom of the pan. Cover the frying pan with a large plate or platter and carefully turn it over so that the tortilla comes to rest on top. Pour some of the collected oil into the frying pan.
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