| 5 big potatoes |
| 7 fresh eggs (the key is to add quite a lot of eggs) |
1 big white onion (optional) |
| Olive Oil |
| Salt |
GoodJamón ham from theGoodjamon.com |
Peel and cut the potatoes in medium-size slices. Add salt. |
Mince one big onion (optional). |
Fry the potatoes at medium/high heat on a finger depth virgin olive oil until most of them are soft and slightly brown with a little crunch. When finished, strain/filter the potato mix to take away the oil and set apart in a bowl. |
Fry the minced onion with some salt at medium heat until cooked. When finished, strain/filter the cooked onion to take away the oil and mix with the potatoes in a bowl. |
Crack 7 fresh eggs in a bowl, add some salt. You don’t have to beat the eggs, you can mix them directly with the potatoes. |
Pour the beaten eggs into the bowl with the potatoes (and onion) and mix, but don’t beat (make sure the potatoes are not too hot when the eggs are added). |
Pour the mixture in a pan at medium/strong heat. Cook one side for 1 minute and 30 seconds. Flip the tortilla and cook the other side for 45 seconds and remove from pan to a big plate. In order to flip the tortilla place a big plate on top of the pan and flip both (pan+plate) at the same time quickly and carefully. Then slide the tortilla back into the pan. |
If you prefer more cooked, you can cook the tortilla for 2 minutes one side and 1 minute the other, but don’t overcook. Maybe you need to try several times to obtain the cooking point you like. Take into account that once you remove the tortilla from the pan it continues to cook with the residual heat, so again, don’t overcook it! |
Open a vacuum sealed blister of GoodJamón ham and top the tortilla with it. |
Tortilla should be served at room temperature. If you put it in the fridge, you should let it heat up a bit for half hour, or even put it some seconds in the microwave before serving. Top it with the GoodJamón ham when ready to serve it. |
