For the Tortilla Española peel the potatoes and cut them into relatively small but exactly equal pieces. Then fry them briefly in plenty of olive oil or sunflower oil.
2 to 3 minutes before they are ready, drain the oil and put the potatoes right back into a hot pan.
Finely chop the onion and add it. Beat the eggs well and add them with a pinch of salt to the pan with the potatoes. When the eggs are firm enough, (possibly with the help of a plate) turn the tortilla over and fry it on the other side as well.
Ideally, the tortilla is ready when it holds its shape. However, it should not be completely cooked through, so inside the eggs should not be completely firm.
Preparation Tip:
Tortilla Española can also be served with cheese or fresh herbs, for example, parsley, rosemary or dill.
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