- 4 medium potatoes
- 4 or 5 eggs
- 1 medium onion (optional)
- 1/4 litre of oil
Adding a pinch of salt, beat the eggs in a big bowl. Add the potatoes (and onions if you included them). Now put the pan that held the potatoes back on the stove at the same medium heat with a little bit of oil and add the contents of the bowl (eggs, potatoes, and onion). Cover the pan and leave it to cook on low heat for 5-10 minutes until the bottom begins to brown. Using a lid or a large plate, turn the omelette upside down and then put it back in the pan with the uncooked side on the bottom.
When both sides are slightly brown, take your cooked tortilla española off the heat, put it on a plate, wait a little bit for it to cool, and then dig in!