Cut the onion and potatoes into fine pieces.
In a frying pan, heat the oil to medium heat.
Add the potatoes and onions to the pan and heat until softened.
Take out the potatoes and onions and drop them into a colander to drain some of the extra oil.
In a separate bowl, whisk the eggs.
Then, add the onion-potato mixture and adobo to the whisked egg. Mix.
Heat a teaspoon of oil in the pan before adding in the egg mixture.
Cook the egg mixture for 10 minutes.
Carefully slide the tortilla from the pan onto a serving plate. Then, immediately cover the plate with the pan and flip the tortilla back into the frying pan to cook for another 10 minutes.
Cover the pan with the plate and flip the tortilla back onto your serving plate.
Done! You can serve the tortilla hot or cold. We usually cut it into squares and add toothpicks to the servings. You can also cut it like a pizza and eat it with a fork.