Classic Spanish Tortilla (Tortilla Espanola)

Instructions

1. To sauté the potatoes and onion, heat the olive oil in a large nonstick pan over medium-low heat. Combine the sliced potatoes and onions with a generous pinch of salt. Cook slowly, stirring occasionally, until the potatoes and onions are tender and translucent. The potatoes should be soft and not crispy. This step is critical to the texture of the tortilla.
2. Drain the oil with a slotted spoon, then carefully remove the cooked potatoes and onions (from the pan and into a large bowl). Save the leftover oil for other uses.
3. Crack the eggs into a seperate  bowl and whisk them with a fork. Season with a pinch of salt.
4. Pour the whisked eggs over the potato-onion mixture. Gently stir to ensure that everything is properly coated. Allow the mixture to sit for 5-10 minutes so that the potatoes can absorb some of the egg.
5. Return about two tablespoons of the reserved oil to the pan and heat it over medium heat. Pour the egg and potato mixture into the pan and spread it evenly. Form an even layer by gently pressing down with a spatula.
6. Cook the tortilla for 8-10 minutes, or until the bottom is firm and golden brown. The top should still be slightly runny. This is the most challenging part! Cover the pan with a large plate that is larger than it. Hold the plate and pan together, then quickly and confidently flip them over.
7. Carefully place the uncooked side of the tortilla back into the pan. Using a spatula, tuck in the edges to create a neat, round shape. Cook for an additional 5-8 minutes, or until the centre is cooked to your satisfaction.
8. Place the tortilla on a clean plate. It can be served warm or room temperature, cut into wedges. Serve it on its own or with a side of crusty bread.