Spanish Omelette (Tortilla de Patatas)

Steps

1. Heat a pan over high heat and pour in the extra virgin olive oil generously.
2. Thinly slice an onion and add it to the hot oil. Cook until caramelized (this will take about 10-15 minutes).
3. Slice the potatoes into approximately 3mm thick pieces. Add them to the pan with the onions.
4. Cook the potatoes in the oil for another 10-15 minutes, stirring two or three times, until they are nearly done and have released their sweet flavors.
5. Remove the cooked potatoes from the pan using a slotted spoon and drain any excess oil. Season them with sea salt.
6. In a bowl, lightly mix the six eggs (do not whisk).
7. Add the seasoned potatoes to the egg mixture. Allow the potato pieces to soak up some of the egg for about 15-20 minutes until the mixture thickens and binds together.
8. Pour the entire tortilla mix into a non-stick pan over high heat for about one minute, then lower the heat for two minutes.
9. Flip the omelette using a plate (ensure the plate is wider than the pan). Slide the cooked side of the omelette onto the plate and let it cook again on high heat for one minute, followed by low heat for a couple of minutes.
10. Check if the tortilla is fully cooked by piercing it with a knife or toothpick to ensure it remains moist in the center.