Rouxbe

For traditional dishes like tortilla or paella, there are as many recipes as cooks in Spain. However, this is very close to the "canon" recipe. The main differences are that we don't normally put pepper, and the potatoes are usually deep-fried over medium heat and then drained. However, I find this way of cooking the potatoes a less oily alternative, and gives the same (if not better) results. As for the proportions, the classic recipe calls for one potato and one egg per serving, plus an aditional egg, so the proportions here are correct imho. A nice trick is to fold the beaten eggs and the potatoes when the potatoes are still hot, and then let the mixture cool down to room temperature. This way the flavors meld toghether and the egg cooks a little, giving a more creamy texture to the tortilla.

Congratulations!

I'm sorry I didn't explain myself correctly, Ken. Once the potatoes are cooked, put them in a bowl and pour the beaten, raw eggs over them while the potatoes are still hot. Fold everything together and let sit for a while. This way the potatoes moisten and the eggs cook a little. Then turn the heat on and actually cook the tortilla, following the instructions in the video. This is the way I was taught to do it, but of course you don't have to follow that if you are in a rush, as the tortilla will be delicious anyway. You can also try different variations, like adding chopped garlic (to the the onion) and parsley or cilantro (when folding the eggs), or you can do it countryside style adding chorizo (red sausage) and bell peppers. Also try halving the amount of potatoes and adding blanched baby spinach, pinenuts and raisins.

For me, the perfect temperature is a little bit warm, but that's a matter of personal taste.