Cooking time: 30 min
Peel, wash and dry the potatoes. Cut them into thin slices and place them in a deep frying pan with the olive oil at a medium temperature so that they cook slowly.
Add the finely chopped onion. Fry it slowly with the potatoes until they are soft and begin to brown. Drain the potato mix and leave to cool slightly.
Beat eggs in a bowl with a little salt. Add the potato mix and mix through.
Return the pan to the heat with a little of the drained oil and add the mixture. Let it simmer over the frying pan for about 5 or 10 minutes on a medium heat, until golden brown.
Turn the tortilla with the help of a lid (always bigger than the pan) and let it fall on the other side in the pan until slowly set. It has to be golden brown on both sides.
It is an ideal aperitif wine and goes well with all types of tapa, especially olives, nuts and Iberian cured ham.
Also providing the perfect companion for shellfish and fish, especially those with a marked salty taste (anchovies) or even raw (sashimi).
Its low acetic acid content combines exceptionally well with dishes of marked acidity (vinaigrette salads, marinades, etc.) as well as with cold soups (gazpacho, ajo blanco, etc.).
Use an ice bucket with both ice and water to serve chilled between 6º & 8º C.
It adapts perfectly to a diverse range of salty and intense flavours.
In traditional wide-rimmed catavinos, or in white wine glasses.