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+# Authentic Spanish Tortilla (Tortilla Española)
+
+For an 8-9 inch skillet
+
+## Ingredients:
+- 4-5 large eggs
+- 1/2 pound (225g) potatoes, peeled and thinly sliced
+- 1 small onion, thinly sliced
+- 1/4 cup (60ml) extra virgin olive oil
+- Salt to taste
+
+## Instructions:
+
+1. Heat 3 tablespoons of olive oil in your 8-9 inch skillet over medium-low heat.
+
+2. Add the sliced potatoes and onions. Cook gently, stirring occasionally, for about 10-15 minutes until the potatoes are tender but not browned.
+
+3. Remove the potatoes and onions with a slotted spoon and drain on paper towels.
+
+4. In a large bowl, beat the eggs and add a pinch of salt.
+
+5. Gently mix the cooked potatoes and onions into the beaten eggs. Let sit for 10 minutes.
+
+6. Clean the skillet and heat 1 tablespoon of olive oil over medium heat.
+
+7. Pour in the egg and potato mixture. Cook for about 4-5 minutes, until edges start to set.
+
+8. Cover the skillet with a plate and carefully flip the tortilla onto it.
+
+9. Slide the tortilla back into the skillet, uncooked side down. Cook for another 2-3 minutes.
+
+10. Remove from heat, let cool slightly, then slide onto a serving plate.
+
+Serve warm or at room temperature, cut into wedges.
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