Chop the onion and cook over low heat for 5 - 7 minutes in a large non-stick frying pan with the 3 cups olive oil and a pinch of salt.
Peel the potatoes and slice them quite thick, you can even use the potato peeler to slice the potatoes.
Add the sliced potatoes and 2 pinch of salt to the frying pan and cook over low-medium heat for 20 - 25 minutes. Try to stir-frying every 2 - 3 minutes. The potatoes are done after starting to brown and when almost mashed.
Remove the blend from the pan with a spatula and drain the oil.
Crack the 5 or 6 eggs into a medium or large mixing bowl and whisk with a fork.
Mix during 2 - 3 minutes the mashed mixture with the whisked eggs in the mixing bowl. This step is the key to get a juicy Spanish omelette.
Place 1 - 2 tablespoons of olive oil into a medium size non-stick frying pan and heat over medium heat. Add the mashed mixture and cook over low-medium heat for 4 - 5 minutes. Shake a bit the frying pan every 30-45 seconds.
Flip the Spanish omelette with a big plate. Make sure the plate covers completely the frying pan.
Cook the omelette for 2 more minutes.
The Tortilla Espanola is ready! Slide to a plate, serve and enjoy your Spanish omelette! See more Spanish Tapas recipes.
The Spanish tortilla is usually served with fried green peppers and some French bread.
Onion is not mandatory for a good Spanish omelet recipe, just do not add it if you do not like it!
There are many different Tortilla Espanola recipes, but the authentic one has just potatoes, eggs and onions.
The most important key to cook a perfect Spanish tortilla is not to shorten any step, best things take time!