Tortilla Española

Steps

1. Heat a non-stick fry pan over medium heat and add the extra virgin olive oil.
2. Roughly chop the onion, then add it to the pan with the olive oil. Cook for five to six minutes until slightly translucent.
3. Peel three medium potatoes, rinse them under cold running water, pat them completely dry, and cut each potato into four evenly sized quarters (about half a centimeter thick).
4. Add the pieces of potato into the pan with the onions. Gently mix so that each piece is coated in the olive oil. Cook for 20 to 22 minutes, stirring every two to three minutes until both potatoes and onion are evenly cooked.
5. While the potatoes cook, crack six large cage free organic eggs into a large bowl and whisk them together until well combined.
6. Remove the pan from the heat and transfer the fried potatoes and onions into the bowl with the whisked eggs. Reserve some of the olive oil in the pan.
7. Season the mixture generously with sea salt, mix everything together, and let it sit at room temperature for five minutes to allow flavors to combine.
8. Heat the same fry pan over low-medium heat and add a little reserved olive oil from the bottom of the pan.
9. Pour the egg mixture into the pan. Give it a quick mix to ensure even distribution in a single flat layer.
10. After about two minutes, run a spatula around the outer edges of the tortilla to prevent sticking.
11. After four to five minutes, flip the tortilla (using either traditional method or double-pan method) to cook the other side.
12. Using the back of a spatula, start compacting the tortilla from the outer edges towards the center until it has a classic rounded edge.
13. Cook for an additional nine to ten minutes (four to five minutes per side).
14. Remove the pan from the heat and slide the finished Tortilla Española into a serving dish.