Spanish Tortilla

Ingredients

• 2 pounds potatoes
• 1 medium onion
• 1 cup olive oil
• 6 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Peel and thinly slice the potatoes into 1/8-inch rounds
2. Dice the onion into small pieces
3. Heat olive oil in a 10-inch non-stick skillet over medium heat
4. Add potatoes and onion to the oil, stirring occasionally, until potatoes are tender but not browned, about 15-20 minutes
5. Drain potatoes and onion in a colander, reserving 2 tablespoons of the oil
6. Crack eggs into a bowl, add salt and pepper, and beat until well combined
7. Fold the drained potatoes and onion into the beaten eggs
8. Heat the reserved 2 tablespoons of oil in the same skillet over medium heat
9. Pour the egg and potato mixture into the skillet and cook for 8-10 minutes until the edges set and the center is still slightly soft
10. Place a large plate over the skillet and carefully flip the tortilla onto the plate
11. Slide the tortilla back into the skillet to cook the other side for 3-5 minutes until golden
12. Transfer to a serving plate and let cool for 5 minutes before slicing

Notes

• Use a non-stick skillet for easier flipping and removal
• Slice potatoes thinly and evenly for consistent cooking
• The tortilla should be creamy in the center when cooked, not dry
• Flipping is the most challenging step; ensure the tortilla is mostly set before attempting
• Serve at room temperature as a tapa or light lunch
• Store leftovers in the refrigerator for up to 3 days