Traditional Spanish potato omelet with slow-cooked potatoes and onions. This iconic dish requires patience and proper flipping technique for authentic results.
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6 items
Peel the potatoes and slice them 3mm thick using a mandoline or sharp knife, then slice the onion thinly
Heat the olive oil in a large skillet and cook the potatoes and onions gently over low heat until completely tender but not browned
Drain the potatoes and onions, reserving the olive oil, and let the vegetables cool slightly
Beat the eggs in a large bowl and season generously with salt and freshly ground black pepper
Fold the cooked potato and onion mixture into the beaten eggs, ensuring even coating
Heat a non-stick pan with 2 tablespoons of the reserved oil over medium-low heat and pour in the egg mixture
When the bottom is set, use a large plate to carefully flip the tortilla and slide it back into the pan
Cook the second side over low heat until the eggs are just set but still slightly creamy in the center
Slide the tortilla onto a serving plate and let it cool to room temperature before slicing
