Tortilla de patata

Preparing the ingredients:

1. 1Thinly slice the onions.
2. 2Peel and slice the potatoes into thin slices.

Cooking the potatoes and onions:

1. 3Heat a generous amount of olive oil in a pan over medium heat.
2. 4Once hot, add the potatoes and onions.
3. 5Season with salt and fry gently, stirring occasionally to prevent them from browning too quickly.
4. 6Cook until the potatoes are tender and the onions translucent (about 15 to 20 minutes).
5. 7Drain the potatoes and onions in a colander to remove excess oil.
6. 8Set the oil aside for later use.
7. 9In a large bowl, beat the eggs with a pinch of salt until well combined.
8. 10Add the potatoes and onions to the beaten eggs and mix well.

Cooking the tortilla:

1. 11Heat a little of the reserved oil in the pan over medium heat.
2. 12Pour the egg, potato, and onion mixture into the pan and spread it evenly.
3. 13Cook over medium-low heat for about 5 to 7 minutes, or until the bottom is golden and the top begins to set.
4. 14Place a large flat plate over the pan.
5. 15Carefully flip the pan to transfer the tortilla onto the plate.
6. 16Slide the flipped tortilla back into the pan to cook the other side.
7. 17Cook for another 5 minutes, or until the tortilla is fully cooked and golden on both sides.

Plating:

1. 18Let the tortilla rest for a few minutes before cutting it into wedges.
2. 19Serve the tortilla hot or at room temperature, on its own or with a salad.