This recipe is a twist on the classic Spanish omelet, incorporating onions for added sweetness and flavor.
Peel and thinly slice the potatoes and onion.
Use a mandoline slicer for even slices, which ensures uniform cooking.
Heat half of the olive oil in a non-stick skillet over medium heat. Add the potatoes and onions, seasoning with salt and pepper. Cook, stirring occasionally, until tender and slightly golden.
Cover the skillet with a lid to speed up the cooking process and retain moisture.
In a mixing bowl, whisk the eggs until well combined. Add the cooked potatoes and onions to the eggs, mixing gently to coat.
Let the mixture sit for a few minutes to allow the flavors to meld.
Heat the remaining olive oil in the skillet over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook until the edges are set.
Gently shake the skillet to prevent sticking and ensure even cooking.
Place a plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side until golden and fully set.
Use a plate slightly larger than the skillet for an easier flip.
Transfer the tortilla to a serving plate and let it cool slightly before slicing. Serve warm or at room temperature.
Garnish with fresh herbs like parsley for added color and flavor.
