Tortilla Española (Spanish Omelet - Nut-Free)

Ingredients

• 1.5 lbs Potatoes (waxy)
• 1 large Onion
• 8 large Eggs
• 1 cup Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Peel and thinly slice the potatoes and onion.
2. 2Heat olive oil in a large skillet over medium heat.
3. 3Add the potatoes and onions to the skillet and cook, stirring occasionally, until softened and lightly browned, about 20-25 minutes. Ensure potatoes are cooked through.
4. 4Drain the potatoes and onions, reserving about 2 tablespoons of the olive oil.
5. 5In a large bowl, whisk the eggs with salt and pepper.
6. 6Add the cooked potatoes and onions to the egg mixture and stir to combine.
7. 7Heat the reserved olive oil in the skillet over medium-low heat.
8. 8Pour the egg and potato mixture into the skillet.
9. 9Cook slowly until the omelet is set around the edges and slightly firm in the center, about 10-15 minutes. Use a spatula to loosen the sides.
10. 10Place a large plate over the skillet and carefully flip the omelet onto the plate.
11. 11Slide the omelet back into the skillet and cook for another 5-7 minutes to set the other side.
12. 12Slide the tortilla onto a serving plate. Serve warm or at room temperature.

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