Tortilla de Patatas - Spanish Potato Omelette

Step 1: Prepare Potatoes and Onion

Slice 3 medium potatoes (about 2 cups) thinly, approximately 1/8th of an inch thick. You can peel them or leave the skin on. Slice 1 small onion into thin half-moons.

Step 2: Cook Potatoes and Onion

Heat about 1/3 cup of olive oil in a skillet over medium heat until it's gently bubbling. Add the sliced potatoes and onion to the skillet. Cook for 15 to 20 minutes, stirring occasionally (every 3 minutes is recommended), until the potatoes become soft and tender, not crispy. Some browning is acceptable.

Step 3: Drain Oil and Prepare Egg Mixture

Once cooked, pour the potatoes and onions into a strainer to drain the oil back into the pan. Transfer the potatoes and onions to a bowl. Add 3 large eggs, a pinch of salt, and pepper to taste (optional). Gently mix everything together.

Step 4: Rest the Mixture

Let the potato and egg mixture stand for about 5 minutes. This allows the potatoes to absorb some of the egg and meld the flavors.

Step 5: Cook the Tortilla (First Side)

Reheat the oil in the skillet. If needed, add more oil to ensure there are about 2 tablespoons total, and make sure it evenly coats the bottom and sides of the pan. Pour the potato and egg mixture into the pan, spreading it evenly. Cook for about 5 minutes over medium to high heat until the bottom begins to set and is golden brown.

Step 6: Flip the Tortilla

Place a large plate or pot lid over the skillet. Take a deep breath, and in one fluid motion, carefully flip the tortilla onto the plate. If any potatoes escape, gently tuck them back underneath.

Step 7: Cook the Tortilla (Second Side)

With care, slide the tortilla back into the pan to cook the other side for about another 3 to 4 minutes, or until cooked to your desired doneness.

Step 8: Rest and Serve

Once cooked, let the tortilla sit for about 5 minutes before slicing. It can be served warm or at room temperature. Optionally, top with hot sauce.

• Leave the potato skin on for added nutrition and less prep work.

• Stir the potatoes and onions frequently (every 3 minutes) to ensure even cooking.

• Ensure the pan is well-oiled before adding the egg mixture to prevent sticking.

• Don't panic if some potatoes escape during the flip; just tuck them back in.

• Tortilla de Patatas can be served warm or at room temperature.

• Serve with hot sauce for an extra kick.

• Onion is optional; traditional in many regions but can be omitted.

• Any type of onion can be used (red, yellow, etc.).

• Adjust cooking time for the second side based on preference for softer or more fully cooked eggs.