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1
Heat 2 cups of the olive oil in a saute pan over a medium flame.
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2
Youll know the oil is hot enough for frying by placing a chunk of potato in the oil it should jump a little when it reaches the right temperature (around 200 to 250 degrees F).
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3
Once the oil is hot enough, add the potato slices and fry on all sides until lightly brown and the edges are slightly crispy.
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4
This should take between 8 and 10 minutes.
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5
Remove from the heat and strain the potatoes from the oil.
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6
Season with a little salt and reserve both the potatoes and the oil.
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7
In a separate pan, heat 1/4 cup of olive oil over a low-to-medium flame.
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8
Add the onion slices and cook until slightly brown, being careful not to burn the onion, around 10 minutes.
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9
Strain the onions from the oil and reserve.
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10
Break the eggs into a mixing bowl and whisk them vigorously.
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11
The eggs should still keep much of their thick, gelatinous consistency.
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12
Add the potatoes and onions and whisk together once more.
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13
Add 3 tablespoons of the strained potato-cooking oil to a small 6-inch saute pan.
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14
Heat over a medium flame.
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15
When the oil begins to smoke slightly, add the egg mixture to the pan.
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16
As you pour in the eggs, shake the pan vigorously for 10 or 15 seconds, to make sure the eggs come together.
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17
Leave the pan to cook for 30 seconds.
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18
Lower the heat and continue to cook for a few minutes.
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19
Youll know its time to flip the tortilla when you see that the edges are cooked, but the center is still wobbly.
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20
Place a plate over the top of the pan and invert the pan so the tortilla winds up on the plate, raw side down.
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21
If the pan looks dry, add the remaining 1/4 cup of fresh oil.
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22
Return the tortilla to the pan, by sliding it back in raw side down.
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23
Continue cooking for another 60 seconds.
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24
Serve immediately.
