📖 Instructions

1. First, let's prep those potatoes. Peel the potatoes and use a mandoline or vegetable peeler to slice them into very thin rounds. You want them almost see-through! Place the sliced potatoes in a large bowl of cold water. This helps remove excess starch and ensures they crisp up beautifully.
2. Next, peel and thinly slice the onion. I like to use a sweet onion for this recipe, but any type will work. Add the sliced onion to the bowl with the potatoes.
3. Now, let's get frying. Heat about 1/2 inch of olive oil in a large skillet over medium heat. Once the oil is hot—but not smoking—carefully add the potatoes and onions to the skillet. Make sure not to overcrowd the pan; you may need to fry them in batches.
4. Cook the potatoes and onions, stirring occasionally, until they are tender and lightly golden brown. This should take about 15-20 minutes. Remove them from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain the excess oil. Season with salt to taste.
5. Time for the eggs! In a large mixing bowl, crack the eggs and whisk them until they are light and frothy. Season with salt and pepper.
6. Now, gently fold the cooked potatoes and onions into the whisked eggs. Make sure everything is well combined. Let the mixture sit for about 5-10 minutes to allow the potatoes to absorb some of the egg.
7. Wipe out the skillet and add a tablespoon of olive oil. Heat the oil over medium-low heat. Pour the potato and egg mixture into the skillet. Use a spatula to spread it evenly.
8. Cook the tortilla over low heat for about 10-15 minutes, or until the bottom is set and lightly golden brown. Keep an eye on it to prevent burning! The center should still be slightly soft.
9. Now comes the tricky part: flipping the tortilla. Place a large plate over the skillet. Carefully invert the skillet so that the tortilla lands on the plate. Add another tablespoon of olive oil to the skillet.
10. Gently slide the tortilla back into the skillet, cooked side up. Cook for another 5-10 minutes, or until the second side is set and lightly golden brown. Again, be careful not to burn it!
11. While the tortilla is cooking, let's make those crispy potato strings. Peel another potato and use a mandoline or vegetable peeler to create thin strips. Heat about 1/2 inch of olive oil in a separate skillet over medium-high heat.
12. Fry the potato strings in batches until they are golden brown and crispy. This only takes a few minutes, so watch them closely! Remove them from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain.
13. Once the tortilla is cooked through, slide it onto a serving plate. Top with the crispy potato strings. Cut into wedges and serve warm or at room temperature. Enjoy! A little tip: I sometime add a sprinkling of smoked paprika for a smokey flavour.
14. For extra flavour – and because, why not? – sprinkle a little sea salt over the crispy potato strings, too.