Spanish potato omelette (tortilla de patatas)

Ingredients

• 4 medium potatoes
• 1 medium onion
• 6 eggs
• Olive oil
• Salt to taste

Step-by-step preparation

1. Peel the potatoes and onion and slice them thinly.
2. Heat a large frying pan over medium-high heat and add enough olive oil to cover the bottom.
3. Add the potatoes and onion and cook, stirring occasionally, until golden and tender.
4. Remove the potatoes and onion with a slotted spoon and drain off the excess oil in a colander.
5. Beat the eggs in a large bowl, add the potatoes and onion and mix well.
6. Heat the pan over medium heat and add the egg and potato mixture.
7. Cook the tortilla for about 5–7 minutes on one side, until golden and set underneath.
8. Place a large plate over the pan and carefully flip the tortilla so it can cook on the other side.
9. Slide the tortilla back into the pan and cook for another 3–5 minutes, until golden and set throughout.
10. Remove the tortilla from the pan and let it cool for a few minutes before cutting it into portions.
11. Serve the tortilla hot or at room temperature with a fresh salad.