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Recipe details are AI-generated from the video and may contain errors — for reference only.
Be careful when handling the chef's knife; curl your fingers inward into a claw shape when holding the potatoes.
Cut 3 peeled potatoes in half lengthwise, make another lengthwise cut, and slice them into thin, evenly thick chips.
Watch out
The potato slices should be neither too thin nor too thick
if they are too thick, they won't soften properly inside
Heat 200 ml of olive oil in a skillet over low heat and add the sliced potatoes (3 potatoes). Allow them to poach gently without frying or browning.
local_fire_departmentLow heat, about 5 minutesWatch out
The oil must be warm and not too hot
if the oil is too hot, the potatoes will fry instead of poaching and become tough
Cut 1 onion in half and slice it into very thin julienne strips.
Watch out
Try to slice the onion as thinly as possible so that it blends well with the potatoes.
Add the julienned onion (1 onion) to the skillet with the potatoes that have been poaching for 5 minutes. Add 0.5 tsp of salt, stir gently, and poach everything together over low heat for 15 to 20 minutes until the potatoes and onions are soft, tender, and translucent.
local_fire_departmentLow heat, 15 to 20 minutesWatch out
Stir gently with a wooden spoon occasionally without crushing the potato slices.
Use oven mitts or a dry cloth when lifting the hot skillet with oil to avoid burns from splashes or direct contact.
Remove the skillet from heat and pour the poached potatoes and onions into a colander set over a pot to thoroughly drain all excess oil.
Watch out
Drain the potatoes thoroughly so that the omelette does not turn out heavy or greasy.
Wash hands thoroughly with soap and water after handling raw eggs to prevent cross-contamination.
Crack 5 eggs into a large bowl, add 0.5 tsp of salt, and whisk well with a wire whisk until smooth and slightly foamy.
Watch out
Whisk enough to combine yolks and whites, but do not overbeat to avoid incorporating too much air.
Add the well-drained potatoes and onions to the bowl with the beaten eggs. Stir gently with a wooden spoon so the potatoes absorb the egg mixture.
Watch out
Mix gently to maintain the structure of the potatoes without mashing them.
Heat a medium non-stick skillet over high heat with a few drops of oil. Pour in the potato and egg mixture, shake the pan, and toss the center gently. Lower to medium heat and round the edges with a spatula as the bottom sets.
local_fire_departmentHigh to medium heat, 2 to 3 minutesWatch out
The pan must be very hot and non-stick
otherwise, the egg will stick to the bottom and break when turning
Press the plate tightly against the skillet while flipping to prevent hot oil or omelette from slipping and causing burns.
Place a flat plate upside down over the skillet. Hold the plate and skillet firmly, flip quickly in one smooth motion, and slide the tortilla back into the pan to cook the second side. Curve the edges with a spatula and cook for 1 to 2 minutes until golden outside and juicy inside.
local_fire_departmentMedium-low heat, 1 to 2 minutesWatch out
Flip decisively over the countertop to catch any potential drips.
Slide or invert the golden tortilla from the skillet onto a clean serving plate and serve immediately.
Watch out
Serve hot or at room temperature.
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