Spanish Omelette (Tortilla Española)

1.Peel and thinly slice the potatoes into approximately 1/8 inch thick slices. Thinly slice the onion and mince the garlic cloves.

2.In a large non-stick frying pan, heat the olive oil over medium heat until shimmering but not smoking.

3.Add the sliced potatoes, onions, and minced garlic to the pan. Season with salt and freshly ground black pepper. Cook gently over medium-low heat, stirring occasionally, until the potatoes are tender but not browned, about 20 minutes. The vegetables should soften and begin to meld together.

4.While the potatoes and onions cook, crack the eggs into a large bowl. Season with a pinch of salt and pepper, then beat the eggs lightly until combined.

5.Once the potatoes and onions are cooked, use a slotted spoon to transfer them from the pan into the bowl with the beaten eggs. Mix gently to combine, ensuring the potatoes and onions are coated with egg.

6.Remove excess oil from the pan, leaving about 2 tablespoons. Heat the pan over medium heat again.

7.Pour the egg, potato, and onion mixture back into the pan, spreading it evenly. Cook on medium heat for about 5-7 minutes, or until the edges begin to set and the bottom is golden brown.

8.To cook the top, place a large flat plate over the pan and carefully invert the omelette onto the plate. Then slide the omelette back into the pan, uncooked side down. Cook for another 4-5 minutes until fully set and golden.

9.Once cooked through, slide the tortilla onto a serving plate. Let it cool slightly; it can be served warm or at room temperature.

10.Slice into wedges and serve as a hearty breakfast or light meal. Optionally, garnish with fresh parsley or a drizzle of olive oil for added flavor.