Spanish Tortilla (Tortilla Española)

Ingredients:

– 4 large potatoes, peeled and thinly sliced
– 1 medium onion, thinly sliced
– 6 large eggs
– 1/2 cup olive oil
– Salt and pepper to taste

Instructions:

1. **Prepare the Potatoes and Onions:**
– In a large skillet, heat the olive oil over medium heat.
– Add the sliced potatoes and onions, stirring to coat them evenly with oil.
– Cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. Season with salt and pepper to taste.
– Use a slotted spoon to transfer the potatoes and onions to a bowl, leaving the excess oil in the skillet.

2. **Prepare the Egg Mixture:**
– In a large bowl, beat the eggs until well mixed.
– Add the cooked potatoes and onions to the eggs, stirring gently to combine. Let the mixture sit for about 5 minutes.

3. **Cook the Tortilla:**
– In the same skillet, heat a little of the reserved oil over medium heat.
– Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly.
– Cook over medium-low heat until the edges start to set, about 5-7 minutes. You may need to occasionally run a spatula around the edges to prevent sticking.

4. **Flip the Tortilla:**
– To flip the tortilla, place a large plate upside down over the skillet. Carefully flip the skillet and plate together so the tortilla lands on the plate.
– Slide the tortilla back into the skillet, uncooked side down. Continue cooking until the tortilla is fully set and golden brown on both sides, about 5 more minutes.

5. **Serve:**
– Remove the skillet from the heat and let the tortilla cool for a few minutes.
– Transfer the tortilla to a serving plate. Slice into wedges and serve warm or at room temperature.

Enjoy your delicious Spanish Tortilla!