About this recipe

A golden, thick Spanish omelette layered with tender slow-cooked potatoes and sweet onion, set in rich egg — the ultimate tapas staple that's equally at home as a weeknight dinner or the centerpiece of a weekend spread. Served warm, at room temperature, or cold, it only gets better as it rests.

Instructions

1. 1

   Pour the extra-virgin olive oil into a skillet and set over ^[medium-low heat]. Add the sliced yukon gold potatoes, large yellow onion, and garlic (if using), along with ¾ tsp of the fine sea salt. Stir gently to coat everything in oil. Cook, turning the potatoes occasionally with a spatula, for 25–30 minutes until the potatoes are completely tender and just beginning to turn golden at the edges but not crispy. They should be soft enough to break apart easily. Remove from heat.

2. 2

   In a large mixing bowl, crack the large eggs and beat well with the remaining ¼ tsp fine sea salt and the black pepper. Using a slotted spoon or spatula, transfer the cooked potato and onion mixture into the egg bowl, leaving most of the oil behind in the skillet (reserve it). Gently fold the potatoes into the eggs, pressing lightly so some potato slices break up slightly. Let the mixture rest for 5 minutes so the eggs absorb into the potatoes.

3. 3

   Return the skillet to ^[medium heat] with about 2 tablespoons of the reserved oil. When the oil shimmers, pour in the egg-potato mixture and spread it evenly. Shake the pan gently to settle the mixture. Cook undisturbed for 5–6 minutes until the edges are set and the center is still slightly jiggly. Slide a spatula around the edges to loosen.

4. 4

   Place a large flat plate (wider than the skillet) face-down over the pan. In one confident motion, flip the skillet so the tortilla lands on the plate. Slide the tortilla back into the skillet, uncooked side down. Cook for another 3–4 minutes until just set through — the center should remain slightly creamy, not dry. Slide onto a serving plate. Let rest at least 5 minutes before slicing into wedges. Garnish with chopped Italian flat-leaf parsley and serve warm or at room temperature.