The classic potato omelette—inspired by the famous Spanish Tortilla de Patatas—is one of the most comforting, satisfying dishes you can make. It uses incredibly humble ingredients, but the technique makes it taste like a luxury.

The key secret to a perfect tortilla is poaching the potatoes in oil until they are tender and melt-in-your-mouth soft, rather than frying them until they are crispy.

Ingredients

• 4 large Yukon Gold or Russet potatoes
• 1 medium yellow onion (technically optional, but adds amazing sweetness)
• 5 to 6 large eggs
• 1 cup olive oil (for poaching)
• 1 tsp salt (plus more to taste)

The Method

1.Slice the ingredients:10 min.

Peel the potatoes. Cut them in half lengthwise, then slice them crosswise into thin, 1/8-inch half-moons. Slice the onion just as thinly.

2.Poach the potatoes and onions:15-20 min.

Heat the olive oil in a 9-inch non-stick skillet over medium heat. Add the potatoes and onions. They should be mostly submerged. Turn the heat down to medium-low—you want them to simmer gently and soften, not brown or get crispy. Stir occasionally until the potatoes break apart easily with a fork, then drain them, reserving the oil.

3.Soak the potatoes in egg:15 min (Crucial wait time).

In a large bowl, whisk the eggs with 1 teaspoon of salt. Add the warm, drained potatoes and onions to the eggs and stir gently. Let the mixture sit for 15 minutes. The warm potatoes will absorb some of the egg, creating a cohesive, velvety texture.

4.Cook and flip:5-8 min.

Heat 1 tablespoon of your reserved oil in the non-stick skillet over medium-high heat. Pour in the mixture. Reduce heat to medium-low. Use a spatula to smooth the top and run it along the edges to form a rounded shape. Cook for about 4-5 minutes until the edges are set but the center is still a bit runny.

5.The famous flip:2 min.

Place a large, flat plate upside down over the skillet. In one swift, confident motion, flip the pan over so the omelette lands on the plate. Slide the omelette back into the skillet, raw-side down. Cook for another 2-3 minutes until set.

Pro Tip: Traditionally, a Spanish tortilla is served at room temperature or even slightly warm, rather than piping hot. Letting it rest for 10-15 minutes after cooking allows the center to fully set into a custard-like texture that makes it incredibly easy to slice.