Tortilla with Potato and Onion

Peel the potatoes and cut them into cubes approximately 1 cm in size. Chop the onion in the same way.

Fry the potatoes and onions over low heat in a sufficient amount of olive oil, adding salt. Use a wide skillet. There should be enough oil so that the potatoes don't burn but evenly acquire a yellow tint.

Periodically flip the potatoes so the cubes soften evenly on all sides. If it starts to brown, add more oil. The potatoes should be soft but not fried.

While the potatoes are cooking, whisk the eggs in a bowl with a fork, adding salt and black pepper to taste. If desired, add a couple of tablespoons of milk.

When the potatoes and onions are ready, transfer them to a bowl with the eggs. Save the oil remaining in the pan.

Lightly mash the potatoes with a fork, but don't turn the mixture into a puree — the pieces should be noticeable. The beaten eggs will become thicker in the process. Mix everything together.

Take a smaller skillet, pour in the remaining oil, then spread the potato and egg mixture. Place on low heat.

The goal is to bake the tortilla inside without letting it burn on the outside. Leave for 20 minutes, occasionally straightening the edges with a spatula. Do not cover with a lid.

Flip the tortilla. By this point, it should be well cooked inside and golden brown on the bottom.

Take a large flat plate in one hand, cover the skillet in your other hand with it, and in one motion flip the tortilla onto the plate. Then slowly slide it back onto the skillet and let it brown on the other side.