Potato Tortilla

Instructions

• 1
  Peel the potatoes and onions and slice them as thinly as possible.
• 2
  Take a larger pan with a diameter of about 25 cm and heat 100 ml of sunflower oil in it over medium heat. Then add the potato and onion slices to the pan and fry them for 2⁠–⁠3 minutes over medium heat.
• 3
  Reduce the heat to low to medium and continue frying the potatoes and onions, stirring constantly, for another 13⁠–⁠15 minutes until each piece is golden.
• 4
  Transfer the fried potatoes and onions to a larger bowl and let them cool for at least 15 minutes. Meanwhile, leave the pan on the stove without heat.
• 5
  While the potatoes and onions are cooling, prepare the egg mixture: Grate the Edam cheese finely, place it in a smaller bowl, add the eggs, salt, and pepper, and whisk everything with a fork.
• 6
  Once the potatoes and onions have cooled, pour the prepared egg mixture over them and mix well.
• 7
  Heat the pan, in which you previously fried the potatoes and onions, dry over medium heat. Then add the potato mixture from the bowl, immediately reduce the heat to low, and use a spatula to spread the mixture into an evenly thick layer. Let it fry for 7⁠–⁠8 minutes until the bottom side is golden.
• 8
  After the specified time, flip the tortilla in the pan ⁠–⁠ we recommend the following method: Remove the pan from the stove, cover it with a lid, and quickly flip the pan upside down so that the tortilla ends up on the lid. Then transfer the tortilla back into the pan with the uncooked side down and fry for another 3⁠–⁠4 minutes over low heat.
• 9
  Cut the finished tortilla into 4 portions and serve.