Ingredients for the recipe:

• 500 g of potatoes
• 6 eggs
• 1 medium onion
• 3 to 4 tablespoons of olive oil
• 1 teaspoon of spicy smoked paprika
• Salt and pepper

Preparation:

Preparation of the ingredients

• • Peel the potatoes and cut them into thin rounds or small dice, according to your preference.
  • Thinly slice the onion.

Cooking the potatoes and the onion

• • In a large pan, heat the olive oil over medium-low heat.
  • Add the potatoes and the onion, and season lightly with salt.
  • Let them cook gently for about 20 minutes, stirring occasionally, until the potatoes are tender. The goal is to cook them without browning them too much.

Preparing the egg mixture

• • In a large bowl, beat the eggs with the spicy smoked paprika, a little salt, and pepper.
  • When the potatoes and the onion are cooked, drain them slightly to remove the excess oil (you can reserve some oil for the final cooking).
  • Then add this potato and onion mixture to the beaten eggs and mix gently to coat them well.

Cooking the tortilla

• • If necessary, add a drizzle of oil to the pan and heat over medium-low heat.
  • Pour the mixture into the pan and spread it evenly.
  • Let it cook for about 5 to 6 minutes without stirring, until the bottom is nicely browned and the surface starts to set.

Flipping the tortilla

• • To flip the tortilla, place a large flat plate over the pan, then, holding the plate firmly, quickly invert the pan so that the tortilla lands on the plate.
  • Then carefully slide the tortilla from the plate back into the pan to cook the other side for about 4 to 5 minutes.

Finishing and serving

• • Check the doneness by poking the center of the tortilla: it should be set but still moist.
  • Once cooked, remove it from the pan and let it rest for a few minutes before cutting it into slices.
  • Serve hot, warm, or even cold, according to your preference.

Enjoy your meal!