Spanish tortilla (traditional method & Thermomix)

TRADITIONAL METHOD
Preparation - Traditional method
1. Peel the potatoes and cut them into thin slices. Peel the onions and cut them into half-slices.
2. Heat the oil in a large frying pan and fry the potatoes and onions over medium heat until tender but not browned. Drain thoroughly.
3. Beat the eggs with the salt and pepper in a large bowl. Add the potatoes and onions, then mix gently.
4. Lightly grease a frying pan (approximately 24 cm in diameter) and pour in the mixture. Cook over a low heat for 10 minutes.
5. Flip the tortilla using a plate and slide it back into the pan to cook the other side for another 10 minutes (cover with a lid for even cooking).
6. Once cooked, place the tortilla on a serving plate. Serve hot or cold, accompanied by a green salad or tomatoes.

THERMOMIX® METHOD
Preparation - Thermomix method
1. Place the peeled potatoes and onions in the bowl and chop for 20 seconds/speed 4 (or to the desired size).
2. Add 500 ml oil and cook for 20 minutes/100°C/reverse speed/speed 1 without the measuring cup. Drain the mixture thoroughly using the cooking basket.
3. Break the eggs into the bowl, add salt and pepper, and beat for 20 seconds/speed 4.
4. Mix the potatoes and onions with the beaten eggs.
5. Heat a lightly oiled frying pan and pour in the mixture. Cook as indicated above: 10 minutes on each side, over a low heat.