Spanish Potato Omelette (Tortilla de Patatas)

1.Peel and thinly slice the potatoes and onion.

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

3.Add the sliced potatoes and onion to the skillet and cook until the potatoes are tender, stirring occasionally.

4.In a large bowl, beat the eggs and season with salt and pepper.

5.Once the potatoes are tender, remove them from the skillet and drain excess oil.

6.Add the potatoes and onion to the beaten eggs and mix well to combine.

7.Heat a small amount of olive oil in the skillet over medium heat.

8.Pour the potato and egg mixture into the skillet and spread it evenly.

9.Cook the tortilla for about 5-7 minutes or until the bottom is set and golden brown.

10.Place a large plate over the skillet and carefully flip the tortilla onto the plate.

11.Slide the tortilla back into the skillet to cook the other side for another 5-7 minutes or until fully cooked through.

12.Once cooked, slide the tortilla onto a serving plate and let it cool slightly before slicing and serving.