Spanish Tortilla

Peel the potatoes and slice them thinly; cut the onion into half-moons.

Heat the olive oil in a skillet, add the potatoes and onion, and cook for 15–18 minutes over medium heat until tender.

Beat the eggs with salt and pepper in a large bowl.

Add the warm potatoes and onion to the eggs, mix gently, and let stand for 5 minutes.

Pour the mixture into a lightly oiled skillet and cook over low heat for 6–8 minutes until the bottom is set.

Cover with a plate, flip the tortilla, slide it back into the skillet, and cook the other side for 3–5 minutes. Rest briefly before slicing.