📖 Instructions

1. First, we'll prep the potatoes. Peel about 1.5 pounds of Yukon Gold potatoes—I find these have the perfect texture—then wash and cut them into thin, even slices, about 1/8 of an inch thick. Consistency is key here, folks!
2. Next, let's get those spuds cooking. Heat about 1/4 cup of good quality extra virgin olive oil in a large non-stick skillet over medium heat. Don't rush this part! We want the oil to be hot but not smoking.
3. Once the oil is hot, add the sliced potatoes. Cook them gently, stirring occasionally, until they are golden brown and tender. This will take around 15 to 20 minutes. If they start to brown too quickly, lower the heat.
4. While the potatoes cook, let's tackle the onions. Finely chop about half a medium yellow onion. I like the sweetness of yellow onions, but feel free to use white onions if you prefer.
5. Once the potatoes are cooked, use a slotted spoon to remove them from the skillet, leaving the oil behind. Set them aside to drain on some paper towels—this helps keep them from being greasy.
6. Now, let's make the egg mixture! In a large mixing bowl, whisk together 6 large eggs with a pinch of salt and freshly ground black pepper. I usually use about 1/2 teaspoon of salt, but adjust to your taste.
7. Now, gently stir the cooked potatoes and the chopped onions into the whisked eggs. Make sure everything is evenly distributed.
8. Pour the egg and potato mixture into the same skillet you used to cook the potatoes. Make sure there's still some of that tasty olive oil leftover at the bottom of the pan.
9. Now for the tricky part (not really!): Cook the tortilla over medium-low heat. Cook it slowly and gently, letting it set. This will take about 10-12 minutes or until the edges start to pull away from the pan and the top looks set but still a tiny bit jiggly. Resist the urge to flip it!
10. Once it's cooked through, carefully slide the tortilla onto a plate. If it's sticking, you can loosen it with a spatula. It's a delicate operation so be patient!
11. Now, here's the fun part! Let it cool slightly, then gently flip the tortilla over onto another plate. This is optional, but it creates a more even cooking and a nicer presentation.
12. Finally, cut into wedges and serve! Enjoy your crispy Tortilla Española! It's incredible both warm and cold. I personally love it with a simple salad or some crusty bread for dipping into the rich, egg-custard center. Mmm, so satisfying!