Directions
- 1Peel the potatoes and place them in a bowl of cold water.
- 2Using a mandolin, slice the potatoes into 3mm-thin rounds.
- 3Rinse the potatoes under running water until the water runs clear.
- 4In a pot of hot oil at 160°C (320°F), fry the potatoes until dry and crisp (ensuring all the moisture is evaporated).
- 5Place the fried potatoes on a tray lined with kitchen tissue and set aside for 1 hour to further dry out.
- 6While the potatoes are resting, caramelise the onions in a pan of oil until golden brown, then let cool.
- 7In a bowl, crack the eggs and whisk them (pass them through a fine sieve to ensure there are no shells).
- 8In a pan, heat oil slightly, then add the onions to warm them up. Add the fried potatoes.
- 9Gently fold the potatoes; once the potatoes are softened, set the mix aside to absorb and cool to room temperature.
- 10Then add the eggs and fold gently until the potatoes start to rehydrate and soften.
- 11Allow the mix to sit for 10-15 minutes; you’ll know it’s ready when the potatoes are rehydrated and not rubbery.
- 12In a non-stick 12cm pan or 5 inch pan, add oil and heat it up.
- 13Once the oil is heated, add the tortilla mix to fill the pan. Move the pan in a circular motion on medium-high heat for roughly 6 minutes.
- 14Oil a tray and flip the tortilla onto it, then gently slide it back into the pan. Moving in the same circular motion, seal the tortilla and cook for a further 2-4 minutes.
- 15Serve the tortilla with lemon mayo and chives.
Ingredients
- 3 medium Yukon Gold potatoes
- 1 white onion, thinly sliced
- 6 rich yolk eggs, room temperature
- 3 tablespoons extra virgin olive oil
- 1 lemon Mayo
- 1 chives
- 1 pinch salt
- 100 turns black pepper
Equipment
mandolinbowlsmall egg pantraykitchen tissuewhiskspatula
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