- 4 large potatoes, peeled and very thinly sliced with a sharp knife or mandolin
- 1 large onion diced
- 5 eggs, beaten
- 1 tsp salt
- 1 tsp pepper
- 1 heaped tsp dried oregano
- 1 cup olive oil
- 1–2 cloves crushed garlic (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil on a low heat in a deep frying pan with a lid. Saute the potatoes on a low heat for approximately 5 minutes, or until they turn translucent and soften. Keep the heat low and the lid on the pan so that they potatoes don’t become crispy. Add the diced onions, salt and pepper to taste and if using, crushed garlic. stir through gently.
Saute for a few minutes further until the potato starts to break up. Check for seasoning and add more salt if required.
Drain the mixture of oil through a colander, and keep the oil aside for later use.
Beat the eggs lightly in a separate bowl and fold the drained potato and onion mixture into the egg mixture.
Heat enough of the reserved oil for shallow frying then add the potato and egg mixture to the pan. Cook until the egg changes colour and sets. Test for readiness by shaking the frying pan – if the mixture doesn’t stick to the bottom of the pan then it is ready to flip over.
Flip the tortilla carefully using a flat lid or a plate to turn the mixture on to, then slide the tortilla carefully back in to the frying pan. Fry until golden brown on both sides.
Turn it out onto a serving plate. Can be served warm or cold.