Potato Tortilla

Instructions

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