Spanish Tortilla

The famous Spanish Omelette, called “Tortilla” is a classic appetizer or main dish, if you want something quick, tasty and easy!

Peel the potatoes, remove any remaining black dots, wash and cut them in small chunks
Take an ovenproof skillet or pan (ideally non-stick), and bring olive oil to medium heat
Add the potato chunks and cook gently for 15 minutes or until soft; then remove to a platter
Add into the pan the sliced onions and cook at low temperature for 10 minutes, then stir in the potatoes and turn off the heat to let cool
In the meantime preheat oven to 400 °F (200 °C )
In a bowl beat together the eggs with salt and black pepper
Pour the beaten eggs and spread evenly over the potato mixture
Turn on the heat and cook for 5-6 minutes, or until you see the eggs set in the bottom of the pan
Transfer the pan in the oven (or transfer the mixture into a baking pan) and cook for 10 minutes
Alternatively, after cooking the first side of the tortilla, turn it on the other side with the help of a plate or a lid and cook for other 5-6 minutes
When done (eggs must be set and solid everywhere), let cool and cut into slices or squares before serving

The original tortilla is quite thick and solid, therefore a small pan should be used
The secret for a perfect tortilla is to cook the potatoes and onions softly without browning, so take your time!