Perfect Spanish Tortilla

Instructions

1. Prepare the Potatoes: Peel the potatoes and place them in a bowl of cold water. Using a mandolin, slice the potatoes into 3mm-thin rounds. Rinse under running water until clear.
2. Fry the Potatoes: Fry the sliced potatoes in hot oil at 160°C (320°F) until dry and crisp. Place on a tray lined with kitchen tissue to dry out for 1 hour.
3. Caramelize the Onions: Caramelize the thinly sliced onions in a pan with oil until golden brown, then let cool.
4. Mix Eggs: Crack the eggs into a bowl and whisk them. Pass through a fine sieve to ensure there are no shells.
5. Combine Ingredients: In a pan, slightly heat oil, then add the onions to warm them up. Add the fried potatoes and gently fold. Once softened, set aside to cool to room temperature.
6. Add Eggs and Fold: Add the eggs to the potato and onion mix, folding gently until the potatoes start to rehydrate and soften. Let sit for 10-15 minutes.
7. Cook the Tortilla: In a non-stick 12cm (5 inch) pan, add oil and heat. Add the tortilla mix, cooking on medium-high heat for about 6 minutes. Flip onto an oiled tray, then slide back into the pan to cook for another 2-4 minutes.
8. Serve: Serve the tortilla with lemon mayo and garnish with chives.