spanish cake

2 large potatoes

1 onion

5 Creole patio eggs

1/2 cup olive oil

a pinch of salt

a pinch of pepper

a pinch of paprika

Preparation

1. Cut the potatoes into thin slices of the same thickness.
2. Cut the onion into julienne strips and thin.
3. Place the pan with the olive oil. Try to make it a pan where food doesn't stick easily.
4. Add the potatoes to the oil, the oil should not be very hot, since we want them to be soft, not fried.
5. Add the onion, a little salt, pepper and paprika.
6. Leave in the pan for approximately 15 minutes on low heat.
7. Strain the potatoes to separate them from the oil.
8. In a bowl we beat the 5 eggs and then add the potatoes with the onion. We mix well.
9. Place the mixture in a pan that is very hot to prevent it from sticking. Leave for 5 minutes on low heat.
10. With the help of a flat plate that is the size of the pan, we place it on the pan and turn quickly so that the cake falls on the plate without breaking or falling apart.
11. We return the cake to the pan with a spatula, the part that is still a little raw is the one that should go below.