Who has not tried a tortilla española?  Who does not like it?  Who feels like preparing it at home?  You only need five ingredients:

5 medium waxy potatoes, peeled, cut into slices (½ cm)
½ cup olive oil
1 medium onion, thinly sliced
5 eggs
salt

In a large, non-stick skillet preheat the oil moderately.  Add potatoes and cook slowly for approx. 5-10 min – check that the potatoes are cooked but not brown.  Note:  This time I used leftovers of cooked potatoes so I only needed to poach them in oil for 5 min.

Add onions.  Cook them until they are soft.  Season with salt.  Drain the mix and put it in a large bowl.  Reserve a bit of oil in the pan.

In a separate bowl beat the eggs with a pinch of salt.  Add them to the potato/onion mix, stirring gently with a fork.

Preheat the skillet.  Cook the mixture over medium-low  heat for approx. 5 min until it is set on bottom and looks brown.

Turn the omelet upside down using a large plate, and return it to the skillet so that the other side sets and browns slowly as well (approx. 5 min).

Serve the tortilla warm or at room temperature.

Tips:

• Estimate one egg per person.
• The perfect proportion:  50% potatoes, 50% eggs