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Ingredients
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Main
To finish (optional)
Method
Main
Prepare potatoes and onion
Peel the potatoes and slice them into thin rounds about 1/8-inch (3 mm) thick. Slice the onion thinly into half-moons. Rinse the potato slices briefly in cold water and pat dry thoroughly with a clean towel or paper towels to remove excess starch and moisture; this helps them fry rather than steam.
Cook potatoes and onion slowly
In a large, heavy skillet (10–12 inch/25–30 cm) or sauté pan, heat 6 tablespoons of olive oil over medium-low heat until it shimmers gently. Add the sliced potatoes and onions in an even layer. Sprinkle 1 teaspoon of the salt over the vegetables. Cook, stirring occasionally and gently turning pieces so they cook evenly, for 20–25 minutes. The goal is to soften and lightly color the potatoes and fully soften the onions without browning aggressively — they should be tender and slightly jammy. If the oil begins to smoke or the potatoes brown quickly, reduce the heat. If the pan seems dry, add 1 tablespoon more oil.
Drain excess oil from potato mixture
When potatoes and onions are tender (test with the tip of a knife), use a slotted spoon to transfer them to a large bowl, leaving most of the cooking oil in the skillet. Reserve about 1 tablespoon of the oil in the skillet for cooking the omelette; pour the rest into a heatproof container to reuse or discard later. Season the potato-onion mixture with another 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper; toss gently to combine. Taste and adjust seasoning if needed.
Beat eggs
In a medium bowl, crack the 6 eggs and beat lightly with a fork or whisk until yolks and whites are combined but not frothy. Add the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon black pepper to the eggs and whisk once more. Pour the beaten eggs over the warm potato and onion mixture and gently fold so the potatoes are coated and begin to absorb the egg. Let the mixture sit for 2–3 minutes so the eggs penetrate the potatoes.
Cook the omelette
Heat the reserved 1 tablespoon olive oil in a 9–10 inch (23–25 cm) nonstick or well-seasoned skillet over medium heat until hot but not smoking. Pour the egg-potato-onion mixture into the skillet, spreading it into an even round. Reduce heat to medium-low. Cook undisturbed for 5–7 minutes until the edges begin to set and the bottom is golden. Gently run a spatula around the edge to ensure it isn't sticking.
Finish on stovetop or in oven
Option A — Stovetop flip: When the top is still slightly wet but the bottom is set and golden (after about 5–7 minutes), place a large flat plate over the skillet. Carefully invert the skillet so the omelette transfers to the plate, then slide the omelette back into the skillet to cook the other side for 3–4 minutes until set and lightly golden. Option B — Oven finish: Alternatively, preheat the oven broiler to medium-high. After the bottom is set, transfer the skillet to the broiler (about 5–8 inches from heat) and broil 2–4 minutes, watching closely, until the top is set and lightly browned. Choose the method you prefer; both produce a cooked-through interior.
Rest and slice
Remove the omelette from heat and let it rest in the skillet or on a cutting board for 5 minutes; this helps it finish cooking and makes slicing neater. Slide the Spanish omelette onto a serving plate and cut into 6 wedges.