Wash the potatoes well, place them in a pot and cover with water. Bring to a boil and then reduce the heat, cooking for 15 minutes on low heat. Drain and let the potatoes cool completely. Once cool, peel and grate them, do not rinse.
In an oven-safe non-stick skillet, add a bit of oil and butter and cook the onion until soft and translucent, add the grated potato, season with salt and pepper, mix for a few minutes and then press down with the base of a spoon or spatula to form a thick, flat tortilla.
Brown on one side and put the skillet in the oven for 15 minutes, loosen and flip onto a platter and return to the skillet, sliding it to brown on the other side for 10 minutes in the oven. Be careful not to burn yourself as there may be oil in the skillet when flipping.
Remove from the oven and serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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