Tortilla Española

Instructions

1. Heat the cup of olive oil over medium heat in a non-stick frying pan. Ensure the pan is about 10 inches wide for best results.
2. Add the sliced potatoes to the heated oil. Cook for about 10 minutes, stirring occasionally, until they are tender but not browned.
3. Add the sliced onions to the pan with the potatoes and continue cooking for an additional 5 minutes until both the onions and potatoes are soft. Use a slotted spoon to remove them from the oil and set aside in a bowl. Tip: Lay them on paper towels to absorb excess oil.
4. In a large bowl, beat the eggs with a pinch of salt and a sprinkle of black pepper.
5. Gently mix the potatoes and onions with the beaten eggs in the bowl, ensuring that the vegetables are coated evenly.
6. Remove excess oil from the frying pan, leaving about 2 tablespoons. Reheat the pan over medium-low heat.
7. Pour the egg and potato mixture back into the frying pan. Cook for about 10 minutes, using a spatula to occasionally loosen the edges. The bottom should be golden and the top slightly set.
8. Place a large plate over the pan and carefully flip the tortilla onto the plate. Slide it back into the pan to cook the other side. Tip: Hold the plate firmly and flip quickly to avoid spills.
9. Cook for an additional 5 minutes, until the bottom is also golden and the eggs are fully set. Remove from heat.
10. Let the Tortilla Española cool slightly before slicing it into wedges. Serve warm or at room temperature. Enjoy with a side salad or crusty bread.