📖 Instructions

1. Peel and thinly slice the potatoes: Get those potatoes ready! Aim for slices about 1/8 inch thick. This helps them cook evenly and quickly. I sometimes use a mandoline for this. But be careful, those things are sharp!
2. Dice the onion: Finely dice the onion. No one wants big chunks of onion in their tortilla.
3. Sauté the potatoes and onion: In a large skillet (preferably non-stick), heat about 1/2 cup of olive oil over medium-low heat. Add the sliced potatoes and diced onion. Season generously with salt. Cook slowly, stirring occasionally, until the potatoes are very tender and the onions are translucent, about 20-25 minutes. The key here is *low and slow*. You don't want them to brown, just soften.
4. Drain the potatoes and onions: Once the potatoes are tender, carefully drain them in a colander, reserving about 2 tablespoons of the olive oil. Trust me, that olive oil is liquid gold and it adds a lot of flavor!
5. Beat the eggs: In a large mixing bowl, beat the eggs with a pinch of salt until they are well combined and slightly frothy. Don't skimp on the beating – this helps create a light and airy tortilla. I sometimes add a splash of milk for extra fluffiness
6. Combine potatoes, onions, and eggs: Add the drained potatoes and onions to the beaten eggs. Gently stir to combine, making sure the potatoes are evenly distributed. Let this mixture sit for about 5-10 minutes. This allows the potatoes to soak up the egg mixture and creates a more cohesive tortilla.
7. Prepare the skillet: Wipe out the skillet and add the reserved 2 tablespoons of olive oil. Heat over medium heat. Once the oil is shimmering, pour the potato and egg mixture into the skillet.
8. Cook the tortilla: Reduce the heat to low. Cook the tortilla slowly, using a spatula to gently push the edges towards the center as it sets. This helps ensure even cooking. Cook for about 10-15 minutes, or until the bottom is golden brown and the top is mostly set but still slightly soft. If it is sticking to the pan, use more oil.
9. Flip the tortilla: This is the tricky part! Place a large plate over the skillet. Carefully invert the skillet, flipping the tortilla onto the plate. Add a bit more olive oil to the skillet if needed. Gently slide the tortilla back into the skillet, cooked-side up.
10. Cook the other side: Continue cooking for another 5-10 minutes, or until the second side is golden brown and the tortilla is cooked through. Again, use a spatula to gently shape the edges. Do not rush this step!
11. Add the piquillo peppers and Manchego: Arrange the piquillo peppers and Manchego cheese slices evenly over the top of the tortilla during the last few minutes of cooking so the cheese melts slightly.
12. Serve: Slide the Tortilla Española onto a serving plate. Let it cool slightly before slicing into wedges and serving. It's delicious warm, at room temperature, or even cold. Enjoy with a glass of Rioja and some good company!