Get ready to master the Spanish Omelette, aka Tortilla, with this easy-to-follow recipe. Including detailed instructions and photos for each step of the process. You'll be a master of the feared tortilla flip on your very first try!
Mix eggs: Whisk the eggs well in a large bowl with salt and pepper to taste.
Fry potatoes: Heat the olive oil in a non-stick skillet, 10-12 inches in diameter, over medium-high heat. Add the potatoes, then fry until soft and golden brown. Transfer the potatoes from the skillet to the egg bowl using a slotted spoon.
Fry onion: Add the onion to the same skillet, and fry for 3-5 minutes until golden. Transfer the onion from the pan the same bowl with the eggs and potatoes and drain the oil, leaving a few tablespoons in the skillet. Gently stir the potatoes with the onion and eggs.
Cook & flip: Pour the egg mixture into the skillet and reduce the heat to low. Use a spatula to even out the surface.Cover with a lid and cook for 3-4 minutes until the edges are completely set. Loosen the edges with a spatula. Place a large plate over the omelette, and use your hand to carefully hold the plate against the omelette. Firmly grip the skillet handle and in one swift motion, flip the omelette over onto the plate.
Finish: Slide the omelette off the plate back into the skillet, with the cooked side now facing upwards. Cook for another 3-4 minutes until completely cooked through.
Serve: Remove the omelette from the pan by either sliding it out onto a plate, or you can repeat the flipping step with a large plate. Garnish with chives and serve.
Transfer the omelette to an airtight container and store in the fridge up to 3 days. Make sure it has fully cooled down to room temperature before storing to avoid condensation forming inside the container.