Spanish Omelet (Tortilla Española)

Ingredients

• 1.5 lbs Potatoes
• 1 large Onion
• 8 large Eggs
• 1 cup Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large non-stick skillet over medium heat.
3. 3Add the potatoes and onion to the skillet and cook slowly, stirring occasionally, until the potatoes are tender and slightly golden, about 20-25 minutes. Ensure potatoes are fully submerged in oil.
4. 4Remove the potatoes and onion from the skillet and drain off excess oil.
5. 5In a large bowl, whisk the eggs with salt and pepper.
6. 6Add the cooked potatoes and onion to the bowl with the eggs and mix well.
7. 7Heat a small amount of olive oil in the same skillet over medium-low heat.
8. 8Pour the egg mixture into the skillet and cook slowly, shaking the pan occasionally, until the bottom is set and golden brown, about 10-15 minutes.
9. 9Place a plate over the skillet and carefully flip the omelet onto the plate. Slide the omelet back into the skillet and cook the other side until set, about 5-10 minutes.
10. 10Slide the omelet onto a serving plate and let it cool slightly before cutting into wedges.
11. 11Serve warm or at room temperature.

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