Traditional Spanish Potato Omelette

A classic Spanish tortilla made with tender slow-cooked potatoes and sweet white onions bound together in rich, free-range eggs. Pan-fried to golden perfection with a creamy, satisfying center.

Ingredients

• 8 free-range eggs
• 1 kg potatoes
• 1 white onion
• Extra virgin olive oil
• Salt to taste

Directions

1. Peel, rinse, and dry the potatoes, then cut them into thin slices and season with salt to taste.
2. Heat enough extra virgin olive oil in a nonstick frying pan and fry the potato slices gently over low heat for approximately 20 minutes.
3. Meanwhile, beat the eggs in a bowl, finely chop the white onion, and fry the onion in a separate pan with olive oil until slightly golden.
4. Transfer the cooked onion and drained potatoes into the bowl with the beaten eggs, stirring gently.
5. Let the mixture rest for at least 5 minutes so the flavors meld together.
6. Remove excess oil from the potato pan, pour in the egg and potato mixture, and cook over medium-high heat for about 5 minutes.
7. Invert the tortilla onto a large plate, slide it back into the pan, and cook the other side for another 5 minutes.