Tortilla de Patatas

Ingredients

Olive oil

1/2 cup (for frying)

Potatoes

4 medium, peeled and thinly sliced

Onion

1 large, thinly sliced

Eggs

6 large

Salt

to taste

Fresh parsley (optional)

for garnish

Instructions

1. In a large frying pan, heat the olive oil over medium heat until shimmering.
2. Add the thinly sliced potatoes and onions to the pan, ensuring they are fully submerged in the oil. Cook gently, stirring occasionally, until the potatoes are soft and lightly golden, about 10-15 minutes.
3. While the potatoes and onions are cooking, crack the eggs into a large bowl and season with salt. Beat the eggs until well combined.
4. Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the bowl with the beaten eggs, allowing excess oil to drain off.
5. Gently fold the potatoes and onions into the egg mixture until well coated.
6. In the same frying pan, add a little more olive oil if needed, and pour the egg-potato mixture into the pan.
7. Cook over medium heat for about 7-10 minutes, or until the bottom is golden and set.
8. To flip the tortilla, place a large plate over the pan and carefully invert the tortilla onto the plate. Slide it back into the pan to cook the other side for an additional 7-10 minutes, until golden and firm.
9. Once cooked, slide the tortilla onto a serving plate and let it cool for a few minutes before slicing into wedges. Garnish with fresh parsley if desired. Serve warm or at room temperature.