Ingredients:
- 1 kilogram potatoes, peeled – ba-ta-tes
- 1 medium onion, finely chopped – ba-sal
- 6 eggs –beid
- olive oil – zeit za-toon
- salt and pepper – malh and fel-fel
Directions:
- 1. Cut the potatoes into thin slices and in different shapes and sizes. In a bowl, sprinkle them with plenty of salt and then mix well.
- 2. Heat the olive oil in a large frying pan. When it’s very hot, add the potatoes. Wait 5 minutes and then add the onion.
- 3. In a large bowl, beat the eggs with some salt and pepper.
- 4. Keep stirring so that the potatoes don’t turn brown or stick to the bottom of the pan. When they start breaking under the spoon, take the pan off the heat and transfer the potatoes to the bowl with the beaten eggs.
- 5. Drain the oil from the pan.
- 6. Mix the potatoes and eggs together while the empty pan heats up. Add the mix to the frying pan on medium heat and flatten it with a spoon.
- 7. When the edges of the tortilla are cooked, slide it onto a plate then turn it over and back into the frying pan. Press the edges down to create a typical tortilla shape.
- 8. Test it with a knife. If it comes out clean, take it off the heat. (This should take less than a few minutes after the tortilla has been turned over).
- 9. Serve immediately.
