Ingredients
2 extensive onions split and daintily cut
5 tbsp olive oil
800g waxy potato peeled and daintily cut
6 extensive eggs
Recipe
Warmth stove to 200C/180C fan/gas 6. Utilizing an extensive skillet, relax the onions with 1 tbsp olive oil and some flavoring. Cook over a low warmth for 20 mins or until brilliant and caramelized.
Place the potato cuts, 3 tbsp olive oil and flavoring onto a substantial heating plate or 2 little ones and hurl them around. Heat for 15 mins until the point that potatoes are delicate, yet not dark colored.
Blend the eggs in an expansive bowl with additionally flavoring. At the point when the potatoes and onions are done, hurl them in and blend well. Include the rest of the 1 tbsp oil to a 20cm griddle, warm it and pour in the egg blend. Permit to cook gradually finished a low warmth for 20-25 mins.
At the point when about all the fluid egg is gone, you should flip it over. Place a plate over the container and modify the tortilla, holding the plate solidly at the same time. Slide the tortilla over into the dish and cook for another 3-4 mins. On the other hand, in the event that you aren't excessively certain about flipping and your dish is ovenproof, put the skillet under the barbecue for a couple of mins until the point when the best is finished. Serve cut into wedges, warm or at room temperature.
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