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Tortilla Española (Spanish Potato Omelette)

Spain's thick potato omelette: sliced potatoes and onions cooked slowly in olive oil, then set with beaten eggs and flipped onto a plate. Good warm or at room temperature, in wedges or in a sandwich. Adapted from “Tortilla Española de Patatas” in the Wikibooks Cookbook (CC BY-SA 4.0). More potato (750 g instead of 500 g) and 8 eggs instead of 10 for a better balance; salt and pepper given amounts and the optional cucumber left out. Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons (“Tortilla Española-2011”).