Spanish Omelette (Tortilla Española)

Instructions

1. 1

   Heat the olive oil in a non-stick frying pan over medium heat.

2. 2

   Add the sliced potatoes and chopped onions to the pan. Cook, stirring occasionally, until the potatoes are tender and the onions are translucent, about 10-15 minutes.

3. 3

   In a large bowl, beat the eggs and season with salt and black pepper to taste.

4. 4

   Once the potatoes and onions are cooked, drain them from the oil and add them to the beaten eggs. Mix well.

5. 5

   Remove excess oil from the pan, leaving just enough to coat the bottom.

6. 6

   Pour the egg, potato, and onion mixture back into the pan, spreading it evenly.

7. 7

   Cook on low heat until the edges start to set, about 5-7 minutes.

8. 8

   Carefully flip the omelette using a large plate or lid to help, and cook the other side until fully set, about 5 more minutes.

9. 9

   Slide the omelette onto a serving plate, let it cool slightly, then slice and serve.