Spanish-Style Potato and Onion Frittata (Tortilla Española)

1. Prep Potatoes and Onions

Ensure your diced potatoes are thoroughly dried using a dish towel or paper towels to remove excess moisture.

2. Soften and Season

In a nonstick skillet of suitable size for the mixture, warm the olive oil over medium heat. Combine potatoes and onions in the skillet, cover, and simmer over low heat for 20-30 minutes. Test for tenderness using a knife. Stir occasionally and gently to prevent browning. Following cooking, drain the mixture and lay it out on paper towels. Season lightly with salt.

3. Combine Eggs and Mixture

Lightly beat the eggs in a bowl with a pinch of salt. Fold in the potatoes and onions with care to keep the mixture tender.

4. Cook Base

Warm 1 tablespoon of the reserved olive oil in the skillet until shimmering. Add the egg mixture, then turn down the heat and cook for 3-4 minutes until the eggs begin to set at the base. Regularly shake the pan in a swirling motion to avoid sticking.

5. Invert and Cook Through

Cover the skillet with a large, slightly concave lid and swiftly invert, transferring the omelet onto the lid. Then, heat another tablespoon of reserved oil, slide the omelet (uncooked side down) back into the skillet, and cook for an additional 2 minutes, or until just set.

6. Serve

Neaten the omelet by running a wooden spoon along the edges and turn it out onto a serving plate. It can be savored warm or allowed to reach room temperature.