Do try out my Spanish tortilla recipe! This is the famous classic Spanish omelette with potatoes and onions. Believe me: this recipe is just perfect, fail proof!
Pour the olive oil in a non-stick pan and place it over medium heat until warm, not smoking hot. Then add the potatoes, chopped onion and garlic. Season with pepper and salt.
Arrange the vegetables using a spatula until more or less submerged.
Cover the pan and let the potatoes simmer in the oil for 15 minutes. Don’t make them crisp. They should almost fall apart in the end. Then take the pan off the heat and let the potatoes cool.
Stir the eggs and potatoes. Then check the seasoning. Add extra pepper and salt to taste. I also added chopped parsley. Drain the oil from the non-stick pan but leave about 3 tablespoons of oil in it. Then place the pan back over medium-low heat until oil hot. Now add the eggs and potatoes.
Cover the pan and cook the tortilla on one side for 12 to 15 minutes. Don’t stir it. Once the top is a little set, place a plate on the pan and flip the tortilla over. Then slide the tortilla back in the pan, turn the heat low and cook it for another 8 to 10 minutes until the tortilla is cooked through. Slide the tortilla on a large plate and cut it up. Serve warm.