Prep the Veggies: Peel the potato and cut it into small, uniform ½-inch dice. Finely chop the yellow onion.

Sauté to Perfection: Heat the olive oil in a large, non-stick skillet (about 10 inches / 25 cm) over medium heat.

Add the diced potatoes and chopped onions, stirring very often to prevent browning.

Cook until the potatoes are completely fork-tender, about 15-20 minutes.

Season the mixture generously with salt and pepper, give it one last stir, and then spread it evenly across the bottom of the skillet.

Combine with Eggs: In a separate large bowl, lightly beat the eggs with a pinch of salt.

Pour the egg mixture over the potatoes and onions in the skillet. Gently shake the pan to allow the eggs to seep into all the crevices, barely covering the vegetables.

The First Cook: Reduce the heat to very low, cover the skillet with a lid, and cook until the top of the tortilla is mostly set but still slightly soft in the center, about 15 minutes.

The Big Flip: Time for the signature move!

Place a large dinner plate, wider than the skillet, upside down over the pan.

Using an oven mitt, firmly hold the plate and the skillet handle together and, in one swift motion, invert the skillet. The tortilla will drop onto the plate.

Finish and Serve: Gently slide the tortilla from the plate back into the skillet, uncooked-side down.

Cook for another 3-5 minutes to brown the other side. To serve, use the same plate technique to turn the finished tortilla out onto a clean serving platter. It can be enjoyed hot, warm, or at room temperature and is always delicious!

Let the mixture rest for a moment.

After pouring the eggs over the cooked potatoes, let it sit for a minute or two before returning to the heat. This helps the potatoes absorb some of the egg, creating a more cohesive tortilla.

Don't overcook it. A perfect Spanish Tortilla should have a slightly soft, custardy center. Pull it from the heat when the middle is still a little jiggly; it will continue to set from residual heat as it rests.