Classic Spanish Omelette (Tortilla de Patatas) by Spice Bangla

Ingredients

• 500-600g (3-4 medium) waxy potatoes (like Yukon Golds), peeled and thinly sliced
• 1 medium onion, thinly sliced (optional, but recommended)
• 120-180ml (1/2 to 3/4 cup) olive oil, plus 1-2 tbsp for cooking the omelette
• 1 teaspoon (or to taste) salt, for potatoes
• 6-8 large eggs
• to taste salt and freshly ground black pepper, for eggs

Instructions

1. Prepare Potatoes: Peel 3-4 medium waxy potatoes and slice them thinly (2-3mm thick).
2. Cook Potatoes and Onion: In a large non-stick pan, add 120-180ml olive oil. Add one thinly sliced medium onion (if using) and the sliced potatoes. Cook over medium-low heat, stirring occasionally, for 20-30 minutes until the potatoes are very tender and slightly translucent, but not crispy. Season with about 1 teaspoon of salt while cooking.
3. Drain and Cool: Carefully drain the cooked potatoes and onion from the oil, reserving the oil for later. Let the potatoes cool for a few minutes.
4. Prepare Eggs: Crack 6-8 large eggs into a large bowl. Whisk them vigorously until well combined and slightly frothy. Season the eggs with salt and pepper to taste.
5. Combine and Rest: Gently add the drained, cooled potatoes and onion to the whisked eggs. Mix carefully to coat the potatoes thoroughly. Let the mixture rest for 10-15 minutes to allow the potatoes to absorb the egg.
6. Cook First Side: Heat a clean 8-10 inch (20-25cm) non-stick pan over medium heat. Add 1-2 tablespoons of the reserved olive oil. Pour in the potato and egg mixture, spreading it evenly and flattening the top. Cook for 5-7 minutes, until the edges are set and golden brown.
7. Flip the Omelette: Place a large plate (larger than the pan) over the pan. Quickly and confidently invert the pan onto the plate, so the omelette lands on the plate.
8. Cook Second Side: Slide the omelette back into the pan, uncooked side down. Continue cooking for another 3-5 minutes, pressing lightly on the sides to shape it into a circle, until the exterior is golden and the interior is cooked but still moist.
9. Serve: Slide the finished tortilla onto a clean serving plate. Cut and serve warm or at room temperature.