Traditional Spanish tortilla recipe

Nothing is written about what the perfect Spanish tortilla recipe must be like. More or less done, with or without onions, with the potatoes almost fried or not done at all, including more ingredients or just the classic, with more or less egg… That is why usually the first time the result is not as we expected. Making the perfect tortilla takes time.

Although this is a Spanish tortilla with onion, you can simply leave them out. We also include the amounts of the ingredients, but it is better to make it by eye, always keeping a proportion and balance between all its ingredients.

1. Start peeling and cutting the potatoes of your Spanish tortilla. Cut them in thin slices.
2. Peel and chop the onion as small as possible.
3. Put a good amount of oil in a frying pan. Once hot, add the potatoes and the onion. The time will depend on your taste; if you prefer them almost fried, keep them on the heat until browned; those who prefer them overcooked should cook them over a low heat and take them out when they are tender.
4. Meanwhile, beat the eggs in a large bowl (since we will include here the potatoes and onion of the Spanish tortilla).
5. Take the potatoes and onions out with a slotted spoon, and put them in the bowl. Season to taste.
6. Heat a frying pan with a little bit of oil. 
7. Once the pan is hot, add the mixture. This is the moment in which you will have to decide if you want your Spanish tortilla more or less set. If you want it less made, stir the mixture for five seconds, and then let it set. If you prefer the omelette more set, stir for longer before letting it set.
8. After about 2 or 3 minutes, turn the Spanish tortilla with the help of a dish. The movement needs to be done fast so the mix does not fall apart.
9. With the help of a spatula, give form to the omelette to make all the parts look uniform, and after a few minutes, set aside.
10. Serve it in your favourite plate and start enjoying!!!!