1-Step 1: Prepare and Cook the Potatoes and Onion Heat extra virgin olive oil in a large frying pan over medium-low heat, adding about 1/2 inch of oil. Cook the sliced potatoes for around 20 minutes, stirring occasionally to avoid sticking. Meanwhile, slice the large white onion thinly and fry it separately in olive oil over medium heat for 10-20 minutes until it caramelizes, adding a bit of water as needed to prevent burning. Once the potatoes are soft, drain them to remove excess oil and let them cool slightly. This step is crucial for the final texture, as it allows the flavors to meld together. The onion adds a sweet depth that makes the dish truly authentic.

2-Step 2: Mix and Rest the Ingredients Beat 8 large eggs with salt to taste in a large bowl. Gently mix in the cooled potatoes and caramelized onion, then let the mixture rest for 15-20 minutes. This rest improves the flavor and helps the eggs set properly, resulting in a fluffy and tender Tortilla Espanola.

3-Step 3: Cook and Flip the Tortilla Pour off the frying oil, reheat the pan over medium-low heat, and add the egg mixture. Cook for 6-8 minutes until the bottom sets, then flip it quickly using a large plate to cook the other side for another 6-8 minutes. Let it cool before slicing to serve.