Peel the potatoes and slice them thinly using a mandoline. If you don’t have a mandoline, use a knife or a vegetable peeler. Separate the egg whites from the yolks, beat them separately, then combine them.

Chop the onion as you would for a regular tortilla.

Combine the uncooked potatoes and chopped onion in the bowl with the eggs. Add a little salt (if you have high blood pressure, you can use a bit of pepper for flavor or skip the salt). Mix well.

Heat 3 tablespoons of extra virgin olive oil in a skillet. Once hot, pour in the potato and egg mixture. Spread it evenly without stirring, then reduce the heat to the lowest setting (for example, if your stove has 12 levels, set it to 2). Cover with a lid and cook for about 15 minutes.

Check occasionally to make sure the tortilla isn’t sticking and to monitor its color. Flip the tortilla, spread it evenly again, cover, and cook for another 15 minutes.

Pierce the tortilla with a fork to check if the potatoes are tender. When they’re soft on both sides, remove the tortilla from the pan and serve. For me, this is one of the best tortillas I’ve ever eaten. It takes about the same time as the traditional method of frying the potatoes. I hope you try it and let me know what you think.