Step 1:Prepare the Ingredients

• Peel the potatoes and cut them into thin slices, about 1/8 inch thick. You can use a mandoline slicer for even slices.
• Peel and thinly slice the onion.

Step 2:Fry the Potatoes and Onions

• In a large nonstick skillet or frying pan, heat the olive oil over medium heat.
• Add the sliced potatoes and onions to the skillet, making sure they are well-coated with oil.
• Cook the potatoes and onions over medium to medium-low heat, stirring occasionally, until the potatoes are tender but not browned.
• This should take about 15-20 minutes. The potatoes should be soft but should not fall apart.

Step 3:Drain and Cool

• Once the potatoes and onions are cooked, use a slotted spoon to transfer them to a large bowl. Let them cool slightly.
• Drain the excess oil from the skillet, reserving about 2 tablespoons for cooking the tortilla later.

Step 4:Beat the Eggs

• In a separate bowl, beat the eggs until well combined. Season with salt and freshly ground black pepper to taste.
• Pour the beaten eggs over the cooled potatoes and onions. Mix gently to combine, ensuring the potatoes and onions are evenly coated with the egg mixture.

Step 5:Cook the Tortilla

• Heat the reserved 2 tablespoons of oil in the same skillet over medium heat. Pour the potato, onion, and egg mixture into the skillet, spreading it out evenly.
• Reduce the heat to medium-low and cook the tortilla undisturbed for about 8-10 minutes, or until the edges are set but the center is still slightly runny.

Step 6:Flip the Tortilla

• To flip the tortilla, place a large, flat plate over the skillet. Carefully invert the skillet so that the tortilla transfers onto the plate.
• Slide the tortilla back into the skillet with the uncooked side down.
• Cook for an additional 5-7 minutes, or until the tortilla is fully set and cooked through.

Step 7:Serve

• Once cooked, slide the tortilla onto a serving plate. Let it cool slightly before slicing into wedges.
• Tortilla Española can be served warm or at room temperature. It’s perfect as a main dish, appetizer, or part of a tapas spread.