Authentic Spanish Tortilla Recipe: A Classic Delight

Slice Potatoes: Peel and cut the potatoes thinly. I made mine with the help of a mandolin for uniform slices.

Chop Onion: Finely chop the yellow onion.

Beat Eggs: In a bowl, beat the eggs and milk together. Season with salt and black pepper and set aside.

Heat Olive Oil: In a medium skillet, heat the olive oil over low heat.

Cook Potatoes: Add the thinly sliced potatoes to the skillet. Cook and brown the potatoes, stirring occasionally to ensure even cooking.

Add Onions: Once the potatoes are soft when pierced with a knife, add the chopped onions. Cook for a couple of minutes until the onions are translucent and fragrant.

Pour Egg Mixture: Add the beaten egg mixture to the skillet with the potatoes and onions. Stir gently to combine.

Cook Slowly: Cook over low heat. Use a fork or knife to create small openings in the mixture to allow uncooked egg to reach the bottom of the pan. Cook until the bottom is set and the top is still slightly runny.

Flip the Tortilla: When the first side is 85% cooked, place a large flat lid or plate over the skillet and carefully flip the tortilla onto the plate.

Return to Pan: Slide the tortilla back into the skillet to cook the other side. Cook for another 5-10 minutes until fully cooked through.

Cool and Slice: Let the tortilla cool slightly before slicing. You can serve it immediately as a meal with some salad or let it cool and cut it into bite-sized pieces for a snack or appetizer.