Authentic Tortilla Española

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced potatoes and onions, ensuring they are mostly submerged in the oil.

Cook the potatoes and onions gently for about 15 to 20 minutes, stirring occasionally, until the potatoes are tender and easily mashable with a fork, but not browned.

Remove the skillet from the heat and carefully drain the potato and onion mixture through a colander to reserve the excess olive oil. Season the mixture generously with salt.

In a large bowl, combine the drained potato and onion mixture with the beaten eggs, gently folding them together so the potatoes absorb the egg. Let the mixture rest for 10 minutes.

Heat 1 tablespoon of the reserved oil in a non-stick skillet over medium-high heat. Pour in the egg and potato mixture, shaking the pan gently and stirring with a spatula to set the edges.

Reduce the heat to low and cook for 5 to 7 minutes until the bottom is golden brown and the edges are set, while the center remains slightly soft.

Place a large flat plate over the skillet, invert the tortilla onto the plate in one swift motion, and then slide it back into the skillet to cook the other side for another 3 to 4 minutes until golden.

Transfer to a serving platter, slice into wedges, and serve warm or at room temperature.