1-First, start by peeling and rinsing the potatoes, then slice them thinly to about 5 mm thickness. This helps them cook evenly and absorb flavors without breaking down too much. Once sliced, pat the potato slices dry and sprinkle them with salt to enhance their natural taste.

2-Next, heat about ½ inch of extra virgin olive oil in a large frying pan over medium-low heat. Add the potatoes to the oil, making sure they’re covered, and cook on low heat for 20 minutes. You want some potatoes to break down a bit, but they shouldn’t brown at this stage for the best texture in your Tortilla Espanola Recipe.

3-In a large bowl, beat the 8 large eggs at room temperature and season them with salt. Meanwhile, slice the onion very thinly and fry it separately over medium heat until it’s caramelized, which takes about 10 to 20 minutes. Add a bit of water if needed to keep it from burning, then drain the excess oil and mix the onions into the egg mixture.

4-Remove the potatoes from the oil using a skimmer and let them cool and drain in a colander for about 5 minutes. Combine the cooled potatoes and onions with the egg mixture, stirring well, and let it rest for 15 to 20 minutes. This rest time is crucial as it helps improve the texture of your Tortilla Espanola Recipe.

5-Finally, remove the oil from the pan, reheat it over medium-low heat, and pour in the egg mixture. Cook for 6 to 8 minutes on the first side, using a spatula to keep the edges from sticking. Flip it quickly with a large plate and cook the other side for another 6 to 8 minutes. Slide the finished tortilla onto a serving plate and let it cool before slicing.