We will begin to put to the fire a deep frying pan with plenty of oil. When the oil be hot throw in it the potatoes, previously pealed and cutted in small laminae, and the onion, already cutted in Julian, Then put a bit of salt and to cover the frying pan.
To maintain the fire not very hard, so that the potatoes and the onion cook in the oil. When well soft and they are slightly gilded, to remove from the frying pan and to slip the oil.
In a bowl beat the eggs, when done throw the fry potatoes and onion on the eggs and remove till it is all mixed. Try and add salt if necesary.
Put the frying pan back on the cook, add two spoonfuls of oil and when he is hot throw into it the mixture of eggs, potatoes and onion. lower the fire and move the frying pan with circular movements so that the tortilla “dances” and do not stick. Let it cook until you see that it begins to bubble. then give the return to the tortilla. Move it with circular movements and let it cook for another 1 or 2 minutes. Now you will probably have your Spanish homelet ready to eat... or maybe not!
Anyway, if not try again and when you get something edible the tortilla can be eaten hot, cold or even in a sandwich! You can also dress the dish adding mayonise, ketchup, lettucce...
Author of the video: dxtudios
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