📖 Instructions

1. First thing's first: Prep your taters! Peel and thinly slice about 1 pound of potatoes. Aim for even slices, about 1/8 inch thick. This makes for even cooking. If some are thicker, they'll be a bit undercooked.
2. Next, grab a large bowl, and whisk together 4 large eggs with a pinch of salt and a dash of pepper. Don't be afraid to get a good whisk going; that's how you get those airy, fluffy eggs.
3. Heat up your pan! Put a generous tablespoon of olive oil in a large frying pan over medium heat. Once it's hot, gently add your potato slices to the pan, spreading them out evenly. This is a game of patience. Don't overcrowd the pan or you'll end up steaming the potatoes instead of frying them!
4. Fry those taters until they're nice and golden brown, about 10-12 minutes. Flip them over and repeat on the other side. You should end up with some crispy edges which are delicious!
5. Now for the fish! Gently add your sardines (around 1/2 pound, canned and drained) and spread them over the partially cooked potatoes.
6. Once the sardines are heated, pour your whisked eggs evenly over the potatoes and sardines. Try to spread the mixture all the way to the edges. Lower the heat slightly to prevent burning.
7. Now, you need to cook this like a pancake, let the edges of the egg start to set before gently tilting the pan and helping the uncooked egg to flow underneath.
8. Once the eggs are almost fully set but still slightly jiggly on top, you need to carefully flip the tortilla using a large plate or a second pan. I used to struggle so much with this part. But practice makes perfect! Don't worry if it breaks a little – it happens to the best of us!
9. Now we cook the other side. Slide the tortilla back into the pan and cook for another 2-3 minutes, until golden brown and cooked through. You'll be amazed at how good this looks.
10. Finally, carefully slide your beautiful Tortilla Española onto a plate or cutting board. Let it cool for a few minutes, then slice and serve. Enjoy!