Spanish Potato Tortilla

Steps

1. Cut the Yukon Gold potatoes into small pieces that are a quarter inch thick.
2. Roughly dice one large onion, removing between two to three of the outer layers for texture.
3. Crack six large organic cage-free eggs into a bowl and whisk them with sea salt and freshly cracked black pepper until well combined.
4. Heat a 10-inch nonstick frying pan over medium heat and add 1/3 cup of extra virgin Spanish olive oil.
5. Add the potato pieces and diced onions to the heated oil in the pan. Mix occasionally so everything is evenly cooked and nothing burns.
6. After about 15 minutes, season the potatoes and onions with sea salt and mix them together.
7. Lower the heat from medium to low-medium and add the egg mixture into the pan.
8. Use a spoon to mix the eggs around in the pan so everything is evenly divided.
9. Run a spatula through the outer edges of the pan to ensure the tortilla is not sticking.
10. After five minutes, place a plate over the pan. Flip it and slide the uncooked part of the tortilla back into the pan.
11. Use a spatula to grab any leftover ingredients on the plate and add them into the pan.
12. Push down on the tortilla to ensure everything is evenly divided and run the back of the spatula through the outer edges for a classic rounded edge.
13. Cook for another five minutes (total 10 minutes since adding eggs).
14. Remove from heat and slide the Tortilla Española into a serving dish.