Spanish Omelette (Tortilla de Patatas)

To prepare the tortilla de patatas, peel the potatoes 1, then cut them into sticks 2 and finally into 1/2-inch cubes 3.

Peel and cut the onion first in half 4 and then into thin slices 5. Heat a non-stick pan with a diameter of 9.5 inches well, then pour in the abundant oil 6.

Add the potatoes 7 and cook for 5 minutes on medium heat. After this time, add the onions 8, cover with the lid 9, and cook on low heat for 10 minutes.

After 10 minutes, the mixture will be almost cooked 10, so remove it from the heat and drain the pan's contents with a colander, reserving the oil 11. Allow the potatoes and onions to cool slightly. Meanwhile, pour the eggs into a bowl and season with salt 12 and pepper.

Beat with a fork 13, then add the cooled potatoes and onions 14. Stir to combine the mixture 15.

In the same pan, add the reserved oil 16, then pour in the egg, potato, and onion mixture 17 18.

Cover with a lid 19 and cook on low heat for 16 minutes 20. After this time, the edges will start to detach from the pan while the inside will still be slightly runny: it's time to flip the tortilla with the help of a plate 21.

Shape the edges with a spatula to give the tortilla a nice round shape, then cover with the lid and continue cooking for 4 minutes, still on low heat 22. Once cooked, turn off the heat and gently slide the tortilla onto a serving plate 23. Your tortilla de patatas is ready to be served, hot or at room temperature 24!