Tortilla Española (Spanish Omelette)

Ingredients

• 1 kg Potatoes
• 2 medium Onions
• 8 large Eggs
• 1 cup Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Peel and thinly slice the potatoes and onions.
2. 2Heat olive oil in a large skillet over medium heat. Add potatoes and onions and cook until softened and slightly golden, about 20 minutes, stirring occasionally.
3. 3Drain the potatoes and onions, reserving the olive oil.
4. 4In a large bowl, whisk the eggs with salt and pepper.
5. 5Add the potatoes and onions to the egg mixture and stir to combine.
6. 6Heat a small amount of the reserved olive oil in the same skillet over medium-low heat.
7. 7Pour the egg and potato mixture into the skillet and cook until the bottom is set and golden brown, about 10-15 minutes.
8. 8Place a plate over the skillet and carefully flip the omelette onto the plate.
9. 9Slide the omelette back into the skillet and cook the other side until set, about 5-10 minutes.
10. 10Slide the omelette onto a serving plate and let cool slightly before slicing and serving.

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