Peel onions and halve each lengthwise, from bulb end to tip. Now, wedge each half and strip each wedge down with your fingers. Peel potatoes and cut thinly into approx. 4-mm-thick slices.

Heat 3 tbsps of olive oil in a large skillet pan (⌀ 25 cm). Place onion wedges into the pan and fry them for 5 mins. on medium heat until glazed. Add chopped potatoes and a pinch of salt.

Pour a cup of water and stew vegetables uncovered for 10–12 mins. Stir so potatoes cook evenly and don’t stick. Cook until liquid evaporates and potatoes are soft, but still a bit firmer than regular boiled potatoes.

Meanwhile, rinse spinach leaves and chop roughly. In a bowl, crack all eggs, add pressed garlic and a pinch of salt and pepper. Whip it. Once potatoes are done, add spinach leaves. Stir and pour egg mixture. Cover skillet and reduce heat to low. Fry for 10 mins until eggs are done.

Now, carefully place the tortilla onto a large plate. Cut into 8 pieces. Serve hot.