Method: 

1. Cut the onions and potatoes in thin slices
2. Add olive oil to a pan over medium heat, then add the onion and potatoes. The olive oil should be covering them.
3. Fry for 15 to 20 minutes, or until the potatoes are tender. Stir them occasionally to ensure everything is evenly cooking. 
4. Remove the potatoes and onions from the pan and save a bit of oil for later. Allow them to cool for a few minutes.
5. In a bowl, beat the eggs. 
6. Add the potato and onion to the eggs, add a pinch of salt and mix.
7. In a small non-stick pan (we used a 12cm one) add a teaspoon of olive oil. Once hot, pour ¾ of the egg and potatoes mixture into it and cook on medium heat for 10 minutes. Shape it around the edges with a spatula.
8. Layer the slices of goat's cheese on top of the mixture, and cover for a couple of minutes to allow the cheese to melt slightly before layering on the slices of cecina
9. Now add the rest of the mixture.
10. Flip it using a plate slightly bigger than the pan, place the plate over the pan and flip it onto the plate. Be confident flipping it!
11. Carefully slide the tortilla back into the pan with the cooked side facing up. Use the spatula to reshape the tortilla.
12. Reduce heat to medium-low and cook for another 10 minutes.

Watch the recipe video here. 

 Little tip: 

If you want to eat your tortilla warm, you can have it slightly runny. If you are going to eat it cold, cook it for a few more minutes to ensure it is cooked thoroughly.  

Choose a light plate, as a heavy one will make it more difficult to flip.