Spanish Tortilla (Tortilla Española)

Instructions

1. 1

   Peel and slice potatoes into thin rounds (about 3mm thick). Thinly slice the onion.

2. 2

   Heat olive oil in a large non-stick frying pan over medium heat. Add potatoes and onions, season with salt, and cook slowly for 20 minutes, stirring occasionally until potatoes are tender but not browned.

3. 3

   While potatoes cook, beat the eggs in a large bowl with a pinch of salt.

4. 4

   Once potatoes are done, drain them from oil using a slotted spoon (reserve the oil) and add them to the beaten eggs. Mix gently and let sit for 5 minutes.

5. 5

   Heat 2 tablespoons of the reserved oil in a clean 10-inch non-stick pan over medium-high heat.

6. 6

   Pour the egg and potato mixture into the pan, spreading evenly. Cook for 1 minute on high heat, then reduce to low and cook for 4-5 minutes until the bottom is set.

7. 7

   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 for 3-4 minutes.

8. 8

   The tortilla should be golden on the outside and slightly runny in the middle. Slide onto a serving plate and let cool for 5 minutes before slicing.