1-First, peel and rinse the potatoes, then slice them thinly to about 5 mm thickness. This helps them cook evenly and blend well with the other ingredients. Next, dry the potato slices with paper towels, place them in a large bowl, sprinkle with salt, and mix well to season them thoroughly.

2-Heat approximately ½ inch of extra virgin olive oil in a large frying pan over medium-low heat. Add the potatoes and cook them on low heat for about 20 minutes, allowing some to break down slightly for that creamy texture. Meanwhile, beat the eggs in a large bowl and season with salt to prepare the base of your Tortilla Espanola.

3-Thinly slice the onion and fry it separately in olive oil over medium heat until caramelized, about 10-20 minutes, adding small amounts of water as needed to prevent burning. Once done, drain excess oil and mix the onions into the beaten eggs. Remove the fried potatoes using a skimmer, drain in a colander, and cool for at least 5 minutes to avoid scrambling the eggs too quickly.

4-Combine the cooled potatoes and onions with the egg mixture and stir well, then let it rest for 15-20 minutes. This step is key for better texture, as it allows the flavors to meld. Pour out the potato-frying oil and save it for another use, then heat the frying pan on medium-low and pour in the egg mixture.

5-Cook the tortilla for 6-8 minutes, gently running a spatula along the edges to prevent sticking. For adding variety, try our tips for perfect baked potatoes in other recipes. Finally, flip the tortilla by inverting it onto a large plate and sliding it back into the pan to cook the other side for another 6-8 minutes. Remove the tortilla, let it cool slightly, then slice and serve for a warm, inviting dish that’s ready to share.