STEP 1

Placed the sliced potatoes into a bowl and cover with cold water. Rinse off the excess starch then dry well with a clean tea towel.

STEP 2

Place the onion, potato and oil into a medium sized frying pan – don’t worry about the excess oil, it can be reused again. Heat over medium and cook the potatoes for 8-10 minutes,or until they have released all their liquid (you will notice the oil will stop bubbling rapidly when they are cooked and softened).

STEP 3

Whisk the eggs and a pinch of salt in a large mixing bowl until frothy. Strain the potato and onion mixture from the oil and place directly into the egg. Use a spoon to gently squash and emulsify the potatoes into the egg mixture. Leave on the bench for 5 minutes.

STEP 4

Place 2 tablespoons of oil back into the frying pan over a medium heat. Pour the tortilla mixture into the pan and gently cook, shaking the pan occasionally as it cooks for 5 minutes. Once the tortilla is cooked halfway through, use a plate to flip it over and cook on the second side for 3-4 minutes, or until the egg is just set. Remove from the plan and place onto a serving plate. Cut into wedges and serve.