Spanish Tortilla

Steps

1. Peel the onions.
2. In a stainless steel pan over medium heat, cut the onions in half and begin caramelizing them using extra virgin olive oil. Add salt to help release humidity.
3. Continue cooking the onions for 1 to 1.5 hours until they are super concentrated and sweet.
4. Peel the potatoes (1.5 kg). Cut each potato in half, then cut into quarters. Aim for pieces that are approximately 2mm thick; a mandolin is recommended for even cuts.
5. Rinse the potato pieces with water to remove excess starch.
6. In a large frying pan, heat a good amount of sunflower oil (approx. 1 liter) over medium-high heat until it reaches 150°C.
7. Carefully add the potatoes to the hot oil and maintain the temperature around 120–130°C for approximately 15–20 minutes, or until they are soft and cooked through. Check periodically and break some of the potato pieces to release starch.
8. While the potatoes cook, continue caramelizing the onions in a separate pan over low heat until dry and concentrated.
9. Remove the potatoes from the oil using a slotted spoon (reserve excess oil if desired). Drain them well.
10. In a large bowl, combine the cooked potatoes with the caramelized onion and salt. Mix thoroughly to create an emulsion.
11. Let the mixture chill for about 10 minutes to allow flavors to equilibrate.
12. Heat a nonstick pan over medium-high heat. Add a little oil to coat the bottom of the pan.
13. Pour the potato and egg mixture into the hot, oiled pan. The recipe calls for 3 eggs per 150g of potato; use all 12 eggs in total (for 1.5 kg potatoes).
14. Allow the tortilla to set on one side over medium-high heat.
15. Once the bottom is set and slightly golden, carefully flip the tortilla at least three times using a plate or spatula to shape it into a round form.
16. Continue cooking until the desired level of doneness is reached (runny inside for this version).
17. Slide the finished Spanish Tortilla onto a serving plate.