How to cook
Peel and slice the potatoes into thin slices.
Add both onions, chopped, and oil. The oil should be more - about 1 cm at the bottom of the pan. Mix well with salt.
In a frying pan or saucepan pour in the hot oil the potatoes and onions - raw. On low heat with a lid, simmer together.
Later, slightly softened, they are checked with a wooden spoon to see if they are easy to cut, stirring several times so as not to burn.
The potatoes with onions are ready when they are easily cut with a spoon.
Allow the mixture to cool to the side. In a bowl, beat the eggs with a fork, add a little salt.
Add the cooled potato mixture to the eggs and mix lightly.
In a pan (24 cm) put a little oil, heat it.
When the oil is already hot, on low heat pour the mixture of potatoes and eggs at once and slightly move the pan to wrap the edges of the potato tortilla inwards.
Toss the pan almost in place for about 10-15 seconds. When there is already a crust at the edges, move the pan vigorously on the hob.
Then turn the tortilla on a large plate or tray and again with a little oil in the pan return it to bake on the other side.
Bake the mixture on the other side, moving it again, and using a wooden spoon to shape the edges so they become smooth.
Well baked on the other side, Spanish tortilla is ready to serve.
Have a good time!