Tortilla de patatas

Ingredients
3 onions
3 medium-size potatoes
8 eggs
little bit of butter
a teaspoon of oil
a pinch of salt

The idea is to have the same amount of onions and potatoes. I often use boiled potatoes from the day before. If your potatoes are not cooked, don’t worry, you can just cook them with the onions. Chop the onions and potatoes as you like and place them on a skillet with a little butter. If you have raw potatoes, slice them quite thinly so they’ll soften on the skillet. Cook with medium heat and let them start to brown just a little bit.

Whisk the eggs in a bowl and add the potatoes + onions and a pinch of salt. Mix them well, put a little bit of oil to a clean pan and place the egg mixture into the pan. Cook on low heat until the bottom is firm but not brown. Then with the help of an oven mitt and a big plate, flip the tortilla! Place the tortilla back on the pan and cook the other side. The tortilla should be left moist on the inside but not too cooked on the outside.

You can serve the tortilla warm or at room-temperature. In Northern Spain, which is not that far away from Carsin, it’s often served as a tapa, a small piece on a plate. This is a very simple tortilla, if you like, you can add chorizo, bell peppers or caramelised onions for example.

At Carsin, this tortilla is often served late on a Sunday morning with coffee and then again on Sunday afternoon with Vermouth or with a fresh beer.