Elaboration:

Place the olive oil, chopped onion, sugar and salt in a non-stick mold or in an egg tray in the mychef combi oven . Cook semi-covered at 185 ºC, with 40% humidity, for 45 minutes.

Once the onion is poached, add the raw potato, garlic and white wine and cook at 150ºC, with 100% humidity, for 20 minutes. Cover while cooking.

Beat the eggs and add to the previous mixture. Put in the mychef oven at 220 ºC, without humidity, for 5 minutes. Select the DryOut function to extract the humidity inside the oven’s cooking chamber and give the tortilla a golden touch. </ P >

Plating:

For serving, it can be served whole or diced to make a skewer.