Tortilla de patatas

Peel and cut the potatoes and onions in halves. Then, slice them thinly (approx 0.25 cm).

You will end up with half-moon shaped slices.

Pour the olive oil into a deep frying pan. Without turning on the fire, add the onion into the same pan. This infuses the onion into the oil. Then, turn on high heat and wait for the onion to start sizzling. Before they start to look brownish, add the potatoes. Keep frying the potatoes and onions, stirring occasionally, until they start to caramelize (10-15 min). That's when they are softly cooked.

Tip: Let the leftover oil cool down and pour it into a glass bottle. You can use it for the next couple of weeks in the next tortilla(s)

Crack the eggs and put them into a big bowl. Remove any shell pieces. Then, drain the fried potatoes and onions from the pan and add them to the bowl with eggs. Add salt. Mix the eggs, fried potatoes and onions, and salt together carefully - avoid over-mixing. Just use a fork or a spoon and give it a few curls - you don't want a runny texture. Ideally, let it rest for 30-45mins at room temperature to let the flavors develop. Set aside.

From cold, put some oil in a non-stick pan. Use some kitchen paper to rub it all around the inner side of the pan.

Put the pan on medium heat. When it's hot, pour the egg/onion/potato mix into the pan - avoid stirring it.

After cooking the tortilla for 3-4 minutes - depending on the pan depth and amount of heat from your stove - you should be able to ease the tortilla from the edges of the pan using a wooden spatula. Just stick in the spatula on one edge, push it down the bottom of the pan, and move it, shaking it up around the whole pan. It's now ready for the flip.

The flip is the trickiest part of cooking the Spanish omelette. Get a plate wider than the pan. Cover the pan with the plate (or a flat pan lid) upside down. Hold the panhandle with one hand. With the other hand, press the plate firmly onto the pan. Now flip the pan over onto the plate. Voila.

Suggestion: If it's your first time doing the flip, practice with an empty pan and plate before you start cooking.

Slide the tortilla back into the pan: Put the plate on a 5-10 degree angle in one edge of the pan and let it slip into the pan. The uncooked side will be now at the bottom. Cook on medium heat for another 2-3 minutes. Done!

Suggestion: Make sure you have a nice baguette with pan con tomate to enjoy to its fullest!