Tortilla Española

Instructions

1. 1

   Peel and thinly slice the potatoes and the onion.

2. 2

   Heat the olive oil in a large frying pan over medium-high heat. Add the sliced potatoes and onion, ensuring they are fully submerged in the oil. Cook them until they are tender but not browned, stirring occasionally, which should take about 20 minutes.

3. 3

   In the meantime, beat the eggs in a large bowl and season with salt.

4. 4

   Once the potatoes and onion are cooked, use a slotted spoon to transfer them to the bowl with the beaten eggs. Mix gently and let it sit for about 10 minutes.

5. 5

   Remove most of the olive oil from the pan, leaving just enough to coat the bottom. Return the pan to medium heat.

6. 6

   Pour the potato and egg mixture into the pan, spreading it evenly. Cook until the bottom is golden brown and the top is set but still slightly runny, about 5-6 minutes.

7. 7

   Place a large plate over the frying pan and carefully flip the tortilla onto the plate. Then slide the tortilla back into the pan to cook the other side, cooking for another 3-4 minutes until golden brown.

8. 8

   Transfer the tortilla to a serving plate. It can be served hot or at room temperature. Cut into wedges and serve.