Authentic Spanish Tortilla de Patatas (Potato Omelette)

Steps

1. Peel the potatoes, rinse under cold water, and pat dry. Cut into quarters, then slice thinly.
2. Crack the eggs into a large bowl, season with salt and pepper, and whisk until combined.
3. Heat olive oil in a nonstick fry pan over medium heat.
4. Add the sliced potatoes, stirring occasionally, and cook for about 15 minutes.
5. Season the potatoes with more salt and pepper, then continue cooking for a total of 25-26 minutes until tender.
6. Remove from heat and transfer the cooked potatoes into the bowl with the beaten eggs; mix well.
7. In the same pan, heat over low heat and pour in the egg and potato mixture.
8. Run a spatula around the edges and gently shake the pan to prevent sticking. Cook for 4 minutes.
9. Place a large plate over the pan, flip the tortilla onto the plate, then slide it back into the pan uncooked-side down.
10. Cook for another 4 minutes, using a spatula to compact and shape the edges.
11. Remove from heat, transfer to a serving dish, and serve.