Classic Spanish Potato and Onion Tortilla

Heat olive oil in a 10-inch non-stick skillet over medium heat.

Add the sliced potatoes and onion to the skillet. Cook, stirring occasionally, for 15-20 minutes until the potatoes are tender and the onions are translucent and lightly golden. Do not brown them too much.

While the potatoes and onions cook, whisk the eggs in a large bowl with salt and pepper until well combined.

Once the potatoes and onions are tender, remove them from the skillet with a slotted spoon, allowing excess oil to drain back into the pan. Add the cooked potatoes and onions to the whisked eggs and mix gently.

Pour the egg and potato mixture back into the same skillet, spreading it evenly. Cook over medium-low heat for 8-10 minutes, or until the edges are set and the bottom is golden brown.

Carefully place a large plate over the skillet and invert the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for another 5-7 minutes until fully set and golden brown on the second side.

Slide the finished tortilla onto a clean plate, slice into wedges, and serve warm.