- 1kg potatoes, peeled
- 23ml (1½ tbsp) olive oil
- 1 large (200g) onion, thinly sliced
- 4 garlic cloves, sliced
- 10 large eggs
- 180ml (¾ cup) fresh cream
- sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Place the potatoes in saucepan of cold water. Bring to the boil and cook until just tender, about 12 minutes. Drain, allow to cool completely and slice thinly.
Heat 15ml (1 tbsp) of the oil in a 20cm non-stick frying pan over medium heat. Add the onion and cook for 3 minutes. Add the garlic and cook for a further 2 minutes. Remove from the pan and set aside.
Add the remaining oil to the pan and place a layer of potatoes over the base. Top with a third of the onion mixture. Continue to alternately layer the potato and onion mixture, finishing with a layer of potato.
Whisk the eggs, cream, salt and pepper in a bowl and pour over the potato. Cook the tortilla in the oven until browned and cooked through, about 35 – 40 minutes.
Turn the tortilla out and slice to serve.