Authentic Tortilla Española

Heat olive oil in a skillet over medium heat. Add sliced potatoes and onions, cooking slowly until tender but not browned.

Drain the potatoes and onions thoroughly in a colander, reserving a small amount of oil.

In a large bowl, mix the drained potatoes and onions with the beaten eggs and salt. Let rest for 10 minutes.

Heat a tablespoon of the reserved oil in a non-stick skillet over medium heat.

Pour the egg and potato mixture into the skillet, shaking gently and cooking until the edges begin to set.

Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side until golden and slightly creamy in the center.