Ingredients:

  • 4 medium yellow potatoes (about 1.5 lbs / 680g), peeled and thinly sliced
  • 1 large yellow onion (about 8 oz / 225g), thinly sliced
  • 8 large eggs
  • 1 cup olive oil (240ml), plus extra for greasing
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the skillet over medium heat. Add potatoes and onions. Cook gently, stirring occasionally, until potatoes are very tender and onions are translucent and slightly caramelized, about 20-25 minutes. Don't let them brown too much.
  2. Remove the potatoes and onions from the skillet using a slotted spoon. Drain well to remove excess oil.
  3. In a large bowl, whisk the eggs with salt and pepper until well combined and slightly frothy.
  4. Gently fold the drained potatoes and onions into the whisked eggs, ensuring they are evenly distributed.
  5. Add a tablespoon of olive oil back to the skillet and heat over medium-low heat. Pour the potato and egg mixture into the skillet. Cook slowly, using a spatula to gently shape the omelette and prevent sticking.
  6. When the bottom is set and lightly golden brown (about 10-15 minutes), carefully invert the omelette onto a large plate. Add a little more oil to the pan, and gently slide the omelette back into the skillet, uncooked side down.
  7. Cook for another 5-10 minutes, until the other side is set and lightly golden brown. The center should still be slightly soft, like a set custard.
  8. Slide the Tortilla Española onto a serving plate. Serve warm or at room temperature.