A classic Spanish tortilla made by slowly cooking potatoes and onions in olive oil, then combining them with eggs. Served in slices, this hearty omelet is popular for breakfast and light lunches.
Cook the thinly sliced potatoes and onion gently in plenty of olive oil over low heat until soft, without frying or browning them.
Beat the eggs in a large bowl and add the salt. Drain the potatoes and onion, then mix them thoroughly with the eggs.
Pour the mixture into a lightly oiled skillet and cook over low heat until the bottom is set.
Use a large plate to flip the tortilla, then cook the other side for a few minutes; the center should remain slightly soft. Hold the skillet firmly while flipping to prevent splashes.
Cook the potatoes slowly in oil over low heat; do not fry them. The goal is to soften them, not brown them. Use a flat plate larger than the skillet to flip the tortilla, and do not turn it until the eggs have set well. Allergen: Contains eggs.
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