Tortilla Española (Spanish Omelette)

Instructions

1. 1

   Heat the olive oil in a large non-stick skillet over medium heat.

2. 2

   Add the thinly sliced potatoes and diced onions to the skillet. 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 with the salt and black pepper.

4. 4

   Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and add them to the beaten eggs. Mix well to combine.

5. 5

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

6. 6

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

7. 7

   Cook over medium-low heat until the edges are set and the bottom is golden brown, about 5-7 minutes.

8. 8

   Carefully flip the tortilla by placing a large plate over the skillet and inverting the skillet so the tortilla lands on the plate.

9. 9

   Slide the tortilla back into the skillet to cook the other side until it is fully set and golden brown, about 5 more minutes.

10. 10

    Remove the tortilla from the skillet and let it cool slightly before slicing and serving.