Perfect Spanish Tortilla by Santiaguini

Slice the onions into thin strips (julienne). Place them in a pan and sauté them slowly in plenty of olive oil over low heat, along with two tablespoons of salt. Keep the lid on and allow them to caramelize gradually without rushing.

A trick to caramelize them faster is to add small amounts of water periodically; the onions’ natural sugars will release more quickly.

Peel the potatoes, rinse them briefly, and cut them in half, then into quarters. Slice them into thin pieces about 1-2 millimeters thick.

Remove the potatoes from the oil, and toast them in the same pan over high heat, this time without oil. This will give them an amazing flavor and a fantastic crunch!

Crack the eggs into a bowl, add the yolks and salt, and beat them well. Add the hot potatoes and onions, and stir vigorously for 2-3 minutes. This will ensure the egg mixture becomes creamy, making it safe to eat even if it’s slightly undercooked.