You will need
2 large potatoes, peeled and cut into 5mm thick slices
1 large red or white onion, cut in half then sliced thinly
Ina Paarman’s Potato Spice
1/3 cup (80 ml) canola oil or half canola and half olive oil (yes it is one third of a cup!)
3 extra large eggs
For a family supper dish, cook the whole recipe in a large frying pan. Crispy bacon, cooked chicken or grated cheese can be added to make it a substantial meal. Delicious with a salad.
Sprinkle the sliced potato and onion with Potato Spice. Heat the oil in a non-stick frying pan and add the potatoes and onions at the same time. Cover and cook slowly over a medium heat (it is really stewing rather than frying), for about 15 minutes, stirring occasionally, until the vegetables are tender but not brown.
Drain the vegetables in a colander over a bowl, reserving the oil. Allow to cool. In a bowl beat the eggs, mix the cooled potatoes and onion with the eggs and leave to soak for about 15 minutes. Preheat a 20 cm omelette pan and add 2 T (30 ml) of the reserved oil. Spoon one third of the potato and egg mixture into the pan and lower the heat to medium. Shake the pan occasionally to prevent the tortilla from sticking. When it starts to come away from the sides of the pan and the bottom has browned, turn over the tortilla by placing a plate over the frying pan and quickly turning the tortilla upside-down onto it. Add another tablespoon of oil to the frying pan and slide the tortilla back in. Cook the other side for a minute or until browned.
Cut into wedges and serve hot or cold.