First we peel the potatoes and cut them into small pieces, small squares are perfect. We don’t need them to have perfect shapes.
Once we had cut the potatoes we add salt and black pepper.
We cut one onion into small pieces and set aside for later.
In a big bowl enough mix the eggs, add salt and pepper and set aside for later.
Preheat your olive oil on your pan, around 1 inch will be enough to fry our potatoes.
Once the oil is hot enough we can start frying our potatoes at medium heat (using a 1-9 ceramic stove, being 9 the maximum heat, 6 is perfect). The oil must almost cover the potatoes to let them cook uniformly. Now we must be patient and let the potatoes cook well until they have a tender-crunchy texture.
When the potatoes are half cooked we can add the onion to the frying oil to let the onion cook with the potatoes.
When the potatoes and onions are fried enough we can take out them from the oil with the help of our slotted spoon to retire the excess of oil.
Now we can add the potatoes and onion to the bowl where we have the whisked eggs and mix it well together.
We can use the same oil where we prepared the potatoes to prepare our omelette, but we will have to retire some if there is an excess of oil, we won’t need more than half inch.
With our slotted spoon we put the eggs and potato batter on the hot oil.
We let the batter fry for one side medium heat, be careful not to burnt the base.
With the help of a plate and being very careful we will turn the omelette upside down.
Before cooking the other side add some oil again not to burn the other side and let it cook again.
Retire from the stove and enjoy your Tortilla Española.