Ingredients:

  • 4 large eggs
  • 500g (1 lb) Yukon Gold potatoes, peeled and sliced thinly
  • 1 medium onion, thinly sliced (optional)
  • 60 mL (¼ cup) olive oil, plus extra for cooking
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add sliced potatoes and onions (if using) and cook, stirring occasionally, until tender but not browned (about 15 minutes).
  2. In a mixing bowl, crack the eggs and whisk until combined. Season with salt and pepper.
  3. Drain excess oil from the potato mixture (keeping a bit for flavor) and let cool slightly. Fold the potato mixture into the eggs gently to combine.
  4. Return the skillet to the stove and add a bit more oil if necessary. Pour the mixture into the skillet and cook over low heat until the bottom is set (about 5-7 minutes).
  5. Place a lid or a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the uncooked side back into the skillet to cook for another 5-7 minutes.
  6. Cook until both sides are golden brown and the centre is set. Slide onto a serving plate, cool slightly, and cut into wedges.