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1.
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Chop the onion and cook over low heat for 5-7 minutes in a large non-stick frying pan with the 3 cups olive oil and a pinch of salt.
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3
2.
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4
Peel the potatoes and slice them quite thick, you can even use the potato peeler to slice the potatoes.
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5
3.
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Add the sliced potatoes and another pinch of salt to the frying pan and cook over low-medium heat for 20-25 minutes.
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Try to stir and flip the potatoes every 2-3 minutes.
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The potatoes are done after starting to brown and when almost mashed.
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4.
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Remove the vegetables from the pan with a spatula and drain and reserve the remaining oil.
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5.
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Crack the 5 or 6 eggs into a medium or large mixing bowl and whisk with a fork.
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6.
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Mix the mashed mixture with the whisked eggs in the mixing bowl.
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Mix it for 2-3 minutes.
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This step is the key to get a juicy Spanish omelette.
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17
7.
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Place 1-2 tablespoons of olive oil into a medium size non-stick frying pan and heat over medium heat.
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Add the mashed mixture and cook over low-medium heat for 4-5 minutes.
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Shake the frying pan every 30-45 seconds to move the mixture around.
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8.
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Flip the Spanish omelette over.
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23
I do this with a big plate.
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Make sure the plate covers completely the frying pan and invert the pan onto the plate.
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Then slide the omelette back into the pan.
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9.
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Cook the omelette for 2 more minutes.
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10.
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The Tortilla Espanola is ready!
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Slide to a plate, serve and enjoy!
