Tortilla Española (Spanish Potato Omelet)

Ingredients

Check you have the quantities below.

• 500 g potatoes, peeled and sliced thin
• 1 medium yellow onion, thinly sliced
• 6 large eggs
• 4 tbsp olive oil
• 1 tsp salt
• 1/4 tsp black pepper

Let’s make it

1. Heat olive oil in a 24 cm skillet over medium heat. Add potatoes, onion, and salt; cook 18–20 minutes, stirring gently, until tender but not browned too much.
2. Beat eggs with pepper in a bowl. Drain potato mixture well and stir into eggs.
3. Return the skillet to low-medium heat with 1 tbsp oil if needed. Add mixture and cook 4–5 minutes until the bottom is set.
4. Flip onto a plate, slide back into the pan, and cook 3–4 minutes more until fully set. Rest 5 minutes before slicing.