The traditional Spanish potato and onion omelette cooked in olive oil.
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Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the sliced potatoes and onions, ensuring they are mostly submerged in the oil.
Cook the potatoes and onions gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned or crispy.
While the potatoes cook, whisk the eggs in a large bowl with the salt and pepper until well combined.
Drain the cooked potatoes and onions through a colander over a bowl to reserve the oil. Let the vegetables cool for 5 minutes.
Fold the warm potato mixture into the whisked eggs and let sit for 10 minutes; this allows the potatoes to absorb some egg and creates a better texture.
Wipe the skillet clean and add 2 tablespoons of the reserved oil. Heat over medium-high, then pour in the egg and potato mixture, spreading it evenly.
Reduce heat to medium-low. Cook for 5 minutes until the edges are set. Place a large flat plate over the skillet and quickly flip the tortilla onto the plate.
Slide the tortilla back into the pan to cook the other side for an additional 3-4 minutes until golden brown and just set in the center.
