First, peel and slice the potatoes. There are many ways to cut them, but I like to slice them thinly. You can see how I do it in the video below!

Now, peel and finely chop the half onion.

When the oil is hot, add the potatoes. To check if the oil is ready, drop in a small piece—if bubbles form around it, it’s hot enough!

Add the chopped onion and mix everything well!

Stir the potatoes and onion until the potatoes are soft. I like to mash them a bit so the tortilla has a creamier texture. You can see how I do this in the second video!

Beat the 6 eggs in a bowl. Then, use a slotted spoon to drain the potatoes and onion, removing as much oil as possible, and add them to the beaten eggs.

Mix everything together with a fork and taste for salt. Take a piece of potato dipped in egg and try it. If it needs more salt, add some and mix again. Repeat until it’s just right!

Remove most of the oil from the skillet before cooking the tortilla. If your skillet is nonstick, you only need a thin layer of oil to prevent sticking.

Pour the mixture into the skillet over medium heat. Stir the center so the cooked parts from the bottom move to the middle and continue to set. Move the edges as well to make sure nothing is sticking.

Take a plate that’s slightly larger than the skillet to flip the tortilla 😉.

Use a clean plate to flip the tortilla for the final time! At home, we cut it into triangles for ourselves. For parties, we cut it into small squares for snacking 😜

We like it set on the inside but not completely dry. We love eating it with mayonnaise… How about you?