1-First, peel and rinse the potatoes, then slice them thinly about 5 mm thick to help them cook evenly. This step is crucial for achieving that soft texture without any browning, setting the foundation for your Tortilla Espanola.

2-Pat the potato slices dry, sprinkle with salt, and mix well to season them thoroughly.

3-While the potatoes rest, beat the 8 large eggs in a large bowl and season with salt to taste, preparing for the final mix.

4-Next, heat about half an inch of extra virgin olive oil in a large frying pan over medium-low heat. Add the potatoes, making sure they’re fully submerged, and cook on low heat for 20 minutes until tender.

5-In a separate pan, thinly slice the large white onion and fry it with a little olive oil over medium heat. Cook slowly for 10 to 20 minutes until it starts to caramelize, adding water occasionally to avoid burning this trick really brings out the rich flavors.

6-Once the potatoes are done, remove them from the oil with a skimmer, drain in a colander, and let cool for about 5 minutes. Drain the onions and mix them into the beaten eggs, then combine with the cooled potatoes and let the mixture rest for 15 to 20 minutes this rest enhances the texture and flavor, as per expert tips.

7-Pour out most of the frying oil, heat the pan over medium-low heat, and add the egg mixture. Cook for 6 to 8 minutes on the first side, using a spatula to prevent sticking, then flip with a large plate and cook the other side for another 6 to 8 minutes.

8-Finally, remove from heat, let it cool slightly, and slice before serving. The whole process takes around 1 hour and 30 minutes, but the wait is worth it for that perfect, golden result.