Spanish Potato Tortilla

Ingredients

• 800 g potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 120 ml extra-virgin olive oil
• Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the sliced potatoes and onion to the pan, and cook until the potatoes are tender and the onion is translucent, about 15-20 minutes.
3. Drain the potatoes and onions in a colander, reserving the olive oil in a bowl.
4. Beat the eggs in a large mixing bowl and season with salt and pepper.
5. Add the potatoes and onions to the egg mixture, and stir well.
6. Heat a large non-stick pan over medium heat, and add 2 tablespoons of the reserved olive oil.
7. Pour the potato and egg mixture into the pan, and cook until the edges start to set, about 5-7 minutes.
8. Flip the tortilla using a large plate, and slide it back into the pan to cook the other side, for another 5-7 minutes.
9. Remove the tortilla from the pan and let it cool for a few minutes before slicing.
10. Serve warm or at room temperature.

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