For those not able to make it out to these superb tortilla joints, below is a standard recipe (which includes onion, a must for this author). Our recommendation is to start with a small, quality nonstick pan so you can flip the tortilla easily.

For a large, 8-slice tortilla

8 large eggs 1kg (2 lbs) of potato

1 onion (medium to large)

Olive oil (enough to just cover the potatoes)

Salt to taste

Tools

Frying pan or fryer, for the potatoes

Nonstick skillet, for the omelet (not too heavy, around 20/24 cm diameter, 4-5cm deep)

Slotted spoon or colander

1 plate of the same size or bigger than the pan

Step One
Warm olive oil in the pan or fryer on low heat while prepping the potatoes.

Peel, clean and cut the potatoes into small slices of a medium thickness (about 2 cm). Julienne the onion into thin slices. Set aside.

Step Two
Add the potatoes to the hot oil, and increase the heat to medium.

Avoid increasing the heat and let the potatoes fry slowly, as we want them soft, not crispy.

Step Three
When the potatoes are just about tender, add in the cut onions.

While the potatoes and onions are cooking, beat the eggs in a big bowl. Add salt to taste. (We like a pinch of salt for each egg.)

Step Four

Continue frying the potatoes until they are soft inside and just beginning to brown. This can take anywhere from 10-15 minutes, so continue to check the potatoes. The onions should be transparent.

Step Five

Once the potatoes are soft, you can increase the heat and let them cook for a minute. Using a slotted spoon or colander, remove the onions and potatoes from the pan. Allow them to be drained of oil as they cool for about 10 minutes.

Step Six
Carefully add the potatoes and onion to the bowl of beaten eggs. Mix. Taste and adjust the salt. Let rest for a couple of minutes. (To make the tortilla creamier, mix the potatoes and eggs vigorously to break down the potatoes and release the starch.)

Step Seven

Heat the second nonstick pan on medium-high heat with a little bit of extra virgin olive oil to coat the bottom. Heat the pan on medium and pour in the potato and egg mixture. After about 3 minutes, tilt the pan to make sure the contents are not sticking to the bottom.

Step Eight
When the edges of the omelet are cooked and the center is still liquid (around 5 minutes), place a plate over the pan. Keeping your hand on the dish, carefully flip the pan so that the tortilla lands on the plate. Gently slide the omelet back into the pan to cook the other side. Repeat as needed. (Tip: Select a pan that isn’t too heavy. You should be able to lift the pan full of potatoes with one hand.)

Cook the other side of your tortilla, another 3 minutes.

Step Nine
To serve, flip the omelet in the dish again (choosing the best side for presentation!). It is perfect with a good side salad and a bit of bread to dip into the creamy egg inside.