1) First peel and slice the onions julienne style. In a pan add half the black truffle olive oil, once hot add the onions and cook until they are brownish and caramelised.
2) Place another pan over a low heat and pour in the sunflower oil. Meanwhile, peel the potatoes and cut them into cubes, then wash and dry them before adding to the hot oil in the pan.
3) When the potatoes are fried, sprinkle with salt and transfer them to the onion pan.
4) Crack the eggs into a bowl and add a pinch of salt, pepper, the black truffle paté, along with the potatoes and onions mixture. Combine together.
5) Heat a non-stick pan and add the rest of the black truffle oil. Once hot, tip in the egg, potato and onion mixture. With a soft spatula mix it up gently as if you are making scrambled eggs.
7) When the egg begins to set, stop mixing and leave the mixture to cook at a medium heat as if you are making an omelette.
8) Flip the tortilla with the help of a plate and cook the other side.
9) Serve once firm on both sides, it should be creamy in the middle.
