1) Peel and chop the onions in julienne, in a pan put half of the truffle olive oil, when the oil is hot enough put on the onions and let them cook till they are brownish and caramelized.
2) In another pan pour sunflowers oil, low heat, in the meantime (that the oil is heating up) let’s peel the potatoes and cut them into cubes, then wash and dry them. Now we are ready to fry them. (make sure that the oil is hot enough).
3) When the potatoes are fried, salt them and incorporate them into onions before cooking.
4) Let's slam the eggs in a bowl, add a pinch of salt, pepper, Black truffle paté, the potatoes and onions compound. Mix everything up.
5) Put on the stove a no-stick pan, add the rest of the black truffle oil, heat it up and then put the egg mixed with the potatoes and the onions.
6) With a soft spatula mix it up gently like you are making the scrambled eggs.
7) When we see that the egg begins to coagulate, we stop mixing and leave the mixture still at medium heat as if we were making an omelet.
8) Flip the tortilla with the help of a plate and cook the other side.
9) Always with the help of a dish we turn it over and serve it.
10) The secret is that it always remains creamy in the middle.
