Spanish Tortilla (Tortilla de Patatas)

Spanish tortilla, also called tortilla de patatas, is a thick skillet omelet layered with tender potatoes and sweet onion. This home-style version uses a gentle stovetop method and a plate-assisted turn for an evenly set finish. Cut it into small wedges for tapas or serve it with a salad for a simple meal. Why the gentle method matters Potatoes soften before the eggs go into the pan, so the omelet cooks evenly instead of developing browned potato edges and a wet center. Thin, similar-sized slices are the key: thicker pieces take longer and can make the finished tortilla difficult to slice. A 10-inch nonstick skillet keeps the mixture shallow enough to turn safely. Ingredients and useful notes 1½ pounds (680 g) Yukon Gold or other waxy potatoes, peeled and sliced about ⅛ inch thick1 medium yellow onion, thinly sliced3 tablespoons extra-virgin olive oil, divided1 teaspoon kosher salt, divided; use less if your salt is especially fine6 large eggs¼ teaspoon black pepper, or to taste Waxy…

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