ingredients
makes 16 wedges
1/2 cup olive oil
2 large potatoes (1 1/4 lb), peeled and cut into 1/4 inch slices
2 large onions, sliced
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
method
1. Heat the oil in a 8 inch diameter, 2 inch deep non-stick skillet. Place alternate layers of potato and onion in the pan, cover and cook for 8 minutes over low heat. Using tongs, turn the layers in sections (it doesn't matter if they break up). Cover and cook for 8 minutes, without allowing the potato to colour.
2. Place a strainer over a bowl and drain the potato mixture, reserving 1 tablespoon of the oil. (The rest can be used for cooking another time, it will have a delicately sweet onion flavour.)
3. Place the eggs, salt and pepper in a bowl and whisk to combine. Add the potato mixture, pressing down with the back of a spoon to completely cover with the egg.
4. Heat the reserved oil in the same skillet over high heat. Pour in the egg mixture, pressing down to even it out. Reduce the heat to low, cover with a lid or foil and cook for 12 minutes, or until set. Gently shake the pan to ensure the tortilla is not sticking. Leave for 5 minutes, then invert onto a plate. Cut into wedges. Serve hot.
