- 3 pounds potatoes, (4-5 potatoes) Yukon Gold or Russet, washed and thinly slice, ¼ inch
- 1 large sweet red onion, quartered and thinly sliced, ¼ inch
- ¼ cup chopped cilantro or parsley
- 1½ cups nice quality olive oil
- 2 teaspoons sea salt and freshly ground black pepper to taste
- 6 extra-large eggs, (an extra ½ teaspoon sea salt will be added when beating eggs)
- Optional: ¼ cup chopped Serrano Ham, ¼ cup chopped Pancetta or ¼ cup crumbled fried Bacon
- Nonstick spray
Peel and thinly slice potatoes, placing them in a bowl of cold water. Drain the potatoes in a colander and then turn onto a clean dish towel to let dry slightly.
Slice onions and set aside.
Heat oil in an 8 to 10-inch nonstick skillet over medium heat for about 3 to 4 minutes.
Add onions to oil, sauté for a couple of minutes until they start to wilt.
Add potatoes to oil and onions, stir to coat the potatoes in oil.
If using one of the meats, add at this time.
Salt potatoes and pepper to taste, continue cooking.
Gently keep turning the potato mixture in the oil using a nonstick utensil or wooden spoon every few minutes, until they start to a light golden brown, between 10-15 minutes.
While potatoes are cooking, beat eggs and add ½ teaspoon salt to eggs in a large bowl. Mix the cilantro or parsley into the eggs and set aside.
When potatoes are done, drain them in a large colander reserving as much of the olive oil as possible. Cool the potatoes slightly 2-3 minutes.
Gently mix the cooled potatoes into the eggs and let rest for 15 to 20 minutes.
Wipe skillet with paper towel, return to heat and place 2-tablespoons of reserved olive oil back in skillet.
Add the potatoes and eggs back into the skillet. Cook over medium heat about 5 minutes, until the edges of the potatoes start to firm up, turn heat down to medium-low and continue cooking until sides and bottom turn a light golden brown, 5 to 7 minutes.
Run a rubber spatula around edges of tortilla to make sure it will slide out of the pan, the top still might be a little runny. Slide the tortilla out onto a plate sprayed with non-stick spray.
Add 1-tablespoon oil to skillet then slide the tortilla back into the skillet using the spatula.
Continue cooking over the medium-low heat for about 5 minutes or until the bottom is a golden brown.
When tortilla is done, invert again onto your serving dish.
Serve warm or at room temperature. Enjoy!