Not everyone masters the Spanish tortilla equally well. Compare it to baking pancakes. You have true masters and you have home cooks who will never learn. It is crucial to start with the right proportion. Not too many potatoes, or it will become too dry. An outing really has to go in, otherwise it has neither crackling nor taste. And then stop!
Ingredients (small tortilla):
500 g potatoes
pepper and salt
sunflower oil for frying
Cut the potatoes into slices, finely chop the onion. Let the potato slices and the onion shreds cook in plenty of oil for about 15 minutes in a closed pan over a low heat. Meanwhile, beat the eggs with salt and pepper. Drain the cooked potato mixture well in a steel colander or sieve. Then mix with the beaten egg. Make sure it becomes one mass, as it were.
Now take your favorite saucepan (at least 25 cm in diameter) and heat two or three tablespoons of oil. Let the oil get really hot before pouring in the mixture. If all goes well, the omelette will stay loose from the bottom. Reduce the heat and allow the omelet to firm up.
Now comes the hard part: flip the omelet. You do this by sliding it onto a large plate. Put a second plate on it and turn it over. First clean the pan completely before you slide the omelet back in. A true master's tortilla is still a little wet inside.
Can be served hot or cold. Cut into small squares or pie slices, if desired.