Spanish Potato Omelette (Tortilla Española)

Ingredients

• Salt (1 teaspoon (or to taste))
• Black pepper (1/2 teaspoon (or to taste))
• Eggs (6, large)
• Onion (1 medium, finely chopped)
• Potatoes (4 medium, peeled and thinly sliced)
• Extra virgin olive oil (4 tablespoons)

Instructions

1. In a large non-stick frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat.
2. Add the thinly sliced potatoes and finely chopped onion to the pan. Cook them, stirring frequently, until the potatoes are soft and the onions are translucent. This should take about 10-15 minutes. Once done, remove the mixture from the pan and set it aside.
3. In a large bowl, crack the eggs and beat them until well mixed. Season the beaten eggs with salt and pepper to taste.
4. Add the cooked potatoes and onions to the beaten eggs, ensuring they are fully covered by the egg mixture. Stir well to combine.
5. Heat the remaining 2 tablespoons of olive oil in the pan over medium heat. Once the oil is hot, pour in the egg, potato, and onion mixture. Spread it out evenly with a spatula.
6. Cook the mixture until the bottom is set and golden, which should take about 5 minutes. Then, carefully flip the omelette using a large plate and cook the other side for another 5 minutes, or until it is also set and golden.
7. Remove the omelette from the pan and let it cool for a few minutes before serving. This allows the flavors to meld together for an even tastier experience!