Classic Spanish Tortilla: A Fluffy Potato Omelette

1In a large skillet, heat the olive oil (1 cup) over medium heat. Add the sliced potatoes (4 medium) and onions, seasoning with salt and pepper. Cook gently, stirring occasionally, until the potatoes (4 medium) are tender and slightly golden, about 15-20 minutes.

2Once the potatoes (4 medium) and onions are cooked, drain them from the oil and set aside to cool slightly. Reserve the oil for later use.

3In a large bowl, beat the eggs (6 large) and season with salt and pepper. Add the cooled potato and onion (1 large) mixture to the eggs (6 large), stirring gently to combine.

4In the same skillet, add a couple of tablespoons of the reserved olive oil (1 cup) and heat over medium heat. Pour the egg and potato mixture into the skillet, spreading it evenly.

5Cook for about 5-7 minutes, or until the edges start to set and the bottom is golden brown. To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate.

6Add a little more oil to the skillet if needed, then slide the tortilla back into the skillet, uncooked side down. Cook for another 5-7 minutes until the second side is golden and the center is set.

7Once cooked, slide the tortilla onto a serving plate and let it cool for a few minutes before slicing. Serve warm or at room temperature.