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1
Preheat oven to 350 degrees F.
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2
Peel and thinly slice the onion and the potatoes (if using red or another soft-skinned potato, you may choose to leave the skin on).
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3
Place in a large microwave-safe bowl and toss with a nice drizzle of olive oil, a big pinch of salt and a few grinds of fresh black pepper.
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4
Microwave on high for 7-10 minutes, stirring once, or until the potatoes are just cooked through.
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5
Once cooked, remove from microwave and allow to cool slightly.
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6
Once the potatoes and onions have cooled slightly (you can speed up this process by sticking them in the freezer for a few minutes), in a separate bowl whisk the eggs with another pinch of salt and a few more grinds of pepper.
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7
Add the eggs to the potatoes and onions, stirring to coat.
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8
Heat a tablespoon of olive oil in a 10-inch, oven-safe non-stick skillet over medium-high heat.
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9
Add the potato and egg mixture to the hot pan, spreading out the potatoes to evenly cover the pan.
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10
Allow to cook for 3-5 minutes, or until the edges of the tortilla are set.
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11
Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the center of the eggs are set.
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12
Remove from the oven and invert onto a plate, so that the bottom of the tortilla is now on top.
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13
Serve warm or, more traditionally, at room temperature or cold.
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14
Will keep, well-wrapped in the fridge, for 3 days.
