Spanish tortilla

Peel the potatoes and slice them into thin 2-3 mm slices.

Peel the onion and cut into thin half-moon slices.

Crack the eggs into a large bowl and whisk them with salt and black pepper.

Heat half the olive oil in a large non-stick frying pan over medium heat.

Add the potato slices and onion, season with salt, and slowly fry over medium heat for 20-25 minutes, stirring frequently, until the potatoes are softened but not crispy.

Drain the potatoes and onions through a colander, reserving the excess oil for the next step.

Let the potatoes and onions cool for 3 minutes, then fold them into the beaten eggs until gently combined.

Wipe the pan with a paper towel, add the reserved oil, and carefully pour the mixture back into the pan.

Cook over low heat for 5-7 minutes, until the edges are set and the center firms up but remains slightly moist.

Using a large plate or lid, invert the tortilla, slide it back into the pan raw side down, and finish cooking for another 3-5 minutes.

Let the tortilla rest for about 5 minutes, then cut into wedges.

Serve warm or at room temperature, optionally with fresh vegetables or bread to taste.