Tortilla de Patatas Recipe

Ingredients:

4 large potatoes (Yukon Gold or other waxy potatoes)

1 large onion

6 large eggs

1 cup olive oil (for frying)

Salt to taste

Instructions:

1. Prepare the potatoes and onions:

   Peel the potatoes and slice them thinly (about 1/8 inch thick).

   Peel and thinly slice the onion.

2. Cook the potatoes and onions:

   Heat the olive oil in a large, deep skillet over medium heat.

   Add the sliced potatoes and onions to the skillet. Cook them gently, stirring occasionally, until the potatoes are tender but not browned (about 15-20 minutes). The potatoes should be soft but not falling apart.

   Use a slotted spoon to remove the potatoes and onions from the oil and drain them on paper towels. Season with salt to taste.

3. Prepare the egg mixture:

   In a large bowl, beat the eggs and season with a pinch of salt.

   Add the cooked potatoes and onions to the beaten eggs and mix gently to combine.

4. Cook the tortilla:

   Heat a small amount of the reserved olive oil in a non-stick skillet over medium heat.

   Pour the potato, onion, and egg mixture into the skillet, spreading it out evenly.

   Cook the tortilla over medium-low heat until the edges are set and the bottom is golden brown (about 5-7 minutes).

   Carefully flip the tortilla using a large plate or lid. Slide the tortilla back into the skillet to cook the other side until it is fully set and golden brown (about 5 minutes).

5. Serve:

   Slide the tortilla onto a serving plate and let it cool slightly before slicing.

   Serve warm or at room temperature, cut into wedges.