“Classic Spanish Tortilla with Potatoes and Onions”

Ingredients:

• 4 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6-8 large eggs
• Salt and pepper to taste
• Olive oil for frying
• Optional additions: diced red pepper, cooked chorizo, or cheese

Instructions:

1. Prep the Potatoes and Onions:
   • Heat a good amount of olive oil in a large frying pan over medium heat.
   • Add the sliced potatoes and onions, seasoning with salt and pepper. Cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10-15 minutes. Remove from the heat and drain the excess oil.
2. Beat the Eggs:
   • In a large bowl, beat the eggs with some salt and pepper. Add the cooked potatoes and onions (and any optional ingredients) to the eggs, gently stirring to combine without breaking the potatoes.
3. Cook the Tortilla:
   • In the same pan, add a little more olive oil and pour in the egg and potato mixture, spreading it evenly.
   • Cook over low heat until the eggs are set and the bottom is golden brown, about 5-7 minutes.
   • To flip the tortilla, place a large plate over the pan, invert the tortilla onto the plate, then slide it back into the pan to cook the other side.
4. Finish Cooking:
   • Cook for another 5-7 minutes until the second side is golden brown and the tortilla is cooked through.
5. Serve:
   • Let the tortilla cool for a few minutes, then cut into wedges and serve warm or at room temperature.

Spanish Tortilla is versatile and can be served as a breakfast dish, a light dinner, or a tapas item, making it a beloved part of Spanish cuisine. Enjoy preparing and sharing this classic dish!