Spanish Omelette (Tortilla Española)

Add the potato slices and onions to the warm oil. Cook gently for 20-25 minutes, stirring occasionally with a wooden spoon to ensure even cooking and prevent sticking. The potatoes should become tender and translucent but not browned or crispy.

While the potatoes cook, crack 6 large eggs into a very large mixing bowl. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Whisk the eggs thoroughly until completely uniform in color and texture, with no visible streaks of white or yolk.

Once the potatoes and onions are tender, use a slotted spoon or spider strainer to transfer them from the oil to the bowl with the beaten eggs. Let the excess oil drain back into the skillet. Reserve the cooking oil for later use.

Gently fold the warm potatoes and onions into the eggs, being careful not to break up the potato slices too much. Let this mixture rest for 10-15 minutes at room temperature, allowing the potatoes to absorb the egg and the flavors to meld together.

Pour out most of the oil from the skillet, leaving just 2-3 tablespoons to coat the bottom. Heat the skillet over medium-high heat until the oil shimmers. Pour the egg and potato mixture into the skillet, spreading it evenly and shaking the pan gently to level.

Reduce heat to medium-low and cook for 5-7 minutes, gently running a spatula around the edges and underneath to prevent sticking. Shake the pan occasionally to keep the tortilla moving. The bottom should be golden brown and set, while the top remains slightly runny.

Place a large flat plate or lid over the skillet. In one confident motion, invert the skillet to flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down. Tuck in the edges with a spatula to create a rounded, pillow-like shape.

Cook for an additional 4-5 minutes on medium-low heat until the second side is golden brown and the center is just set but still slightly creamy. For a firmer texture, cook 2-3 minutes longer. The tortilla should be golden, puffy, and slightly jiggly in the center.

Slide the finished tortilla onto a serving plate. Let it rest for at least 10-15 minutes before slicing—this allows the interior to set properly. Serve warm or at room temperature, cut into wedges, with aioli, crusty bread, or a simple tomato salad.