Ingredients
Original recipe: 1 tortilla cut into 4 portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 650 gPotatoes peeled and sliced 3 mm thick
- 150 gOnion thinly sliced
- 6 eachEggs
- 60 mlOlive oil
- 1 tspSalt
- ¼ tspBlack pepper
Make it
- Heat the oven to 350°F/175°C. Heat 45 ml of the oil in a 24 cm ovenproof skillet over medium-low heat.
- Add potatoes, onion and half the salt. Cover and cook for 18–22 minutes, turning gently every few minutes, until the potatoes are tender without becoming crisp.
- Beat the eggs with the remaining salt and pepper in a large bowl. Fold in the cooked potato mixture carefully.
- Add the remaining oil to the skillet, return the mixture and cook over medium-low heat for 4–5 minutes, until the edge starts to set.
- Transfer the skillet to the oven for 10–14 minutes, until the center is fully set and reaches 160°F/71°C. Rest for 5 minutes, loosen the edges and cut into wedges.
Ingredients, recipe context & sources
Ingredient flags: Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.