Tortilla Española

Gather and prep ingredients. Peel and slice potatoes to 1/4 inch thickness. Aim for consistent pieces throughout. Slice onions to 1/4 inch thickness.

Heat 1/4 cup of olive oil in a deep skillet under medium to low heat and add in the garlice and potatoes. When the potaotes are tender on the inside and have light golden brown edges, carefully flip the potatoes while being careful to not break them. Once the potatoes are cooked, remove them with a slotted spoon and place them in a large mixing bowl. Add salt and pepper and toss gently.

Heat 2 tablespoons of olive oil in a separate pan under medium to low heat and add the sliced onions. Gently mix the onions to coat them in the oil. Check on them every 5 minutes or so. We want to slightly caramelize the onions to add a hint of sweetness to the tortilla. Aim for a deep golden brown color. Depending on the onion, add a pinch of brown sugar to taste. Once the onions have caramelized, add them to the potatoes.

Add the eggs to the mixing bowl with potatos and onions then gently fold them in until thoroughly combined. Avoid whisking the eggs beforehand so that no air is added into the mixture. Allow the mixture to sit for 15 minutes.

Heat 1 tablespoon of olive oil in a non-stick pan and scoop in the egg mixture. Even the mixture with a spatula so the top is flat. Swirl the pan and cover for 5 minutes. Next, place a plate on top of the pan and invert the tortilla onto the plate. Slide the tortilla back into the pan to cook the other side. Swirl and cover again for 5 minutes. Once the tortilla is cooked throughout (I like a slighly undercooked, almost custard texture), invert again onto a plate to serve.

Allow to cool for 10 minutes and then slice into wedges. Enjoy as a meal, with other tapas such as chorizo or padron peppers, or serve on a baguette.