Authentic Spanish Tortilla de Patatas (Potato Omelette)

Steps

1. Peel the potatoes, rinse under cold water, and pat dry.
2. Cut each potato into quarters, then slice each quarter into thin slices.
3. Crack the eggs into a large bowl, season with salt and pepper, and beat until well combined.
4. Heat olive oil in a nonstick fry pan over medium heat.
5. Add the sliced potatoes and mix to coat with oil, stirring occasionally to cook evenly.
6. After about 15 minutes, season the potatoes with more salt and pepper and mix well.
7. Continue cooking until the potatoes are tender, about 25-26 minutes total.
8. Turn off the heat and transfer the potatoes to the bowl with the beaten eggs, mixing until well combined.
9. In the same pan, heat over low heat and pour in the egg and potato mixture.
10. Run a spatula around the edges to prevent sticking, shaking the pan occasionally.
11. Cook for about 4 minutes, then place a plate larger than the pan over it and flip the tortilla onto the plate.
12. Slide the uncooked side back into the pan and cook for another 4 minutes, shaping the edges with a spatula for a rounded form.
13. Remove from heat once both sides are cooked (about 8 minutes total), then transfer to a serving dish.