Classic Spanish Tortilla Española

1.In a large skillet, heat the olive oil over medium heat until shimmering. Make sure the oil is enough to cover the bottom of the skillet.

2.Add the thinly sliced potatoes and onions to the skillet, ensuring they are evenly distributed. Season with a pinch of salt.

3.Reduce the heat to low and cook gently for about 20-25 minutes, stirring occasionally, until the potatoes are tender and the onions are translucent but not browned.

4.Once the potatoes and onions are cooked, remove them from the skillet using a slotted spoon and drain them on paper towels to remove excess oil. Allow them to cool slightly.

5.In a large mixing bowl, whisk the eggs together and season with salt and pepper. Add the cooled potato and onion mixture to the eggs and gently fold to combine.

6.Wipe out the skillet and add a tablespoon of the reserved olive oil. Heat the skillet over medium heat until hot.

7.Pour the potato, onion, and egg mixture into the skillet, spreading it evenly. Cook for about 5-7 minutes, or until the edges start to set and the bottom is golden brown.

8.To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes, until golden brown and cooked through.

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