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Start peeling and cutting the potatoes of your Spanish tortilla. Cut them in thin slices.
Peel and chop the onion as small as possible.
Put a good amount of oil in a frying pan. Once hot, add the potatoes and the onion.
The time will depend on your taste; if you prefer them almost fried, keep them on the heat until browned; those who prefer them overcooked should cook them over a low heat and take them out when they are tender.
Meanwhile, beat the eggs in a large bowl.
Take the potatoes and onions out with a slotted spoon, and put them in the bowl. Season to taste.
Heat a frying pan with a little bit of oil.
Once the pan is hot, add the mixture. Decide if you want your Spanish tortilla more or less set.
After about 2 or 3 minutes, turn the Spanish tortilla with the help of a dish.
With the help of a spatula, give form to the omelette to make all the parts look uniform, and after a few minutes, set aside.
Serve it in your favourite plate and start enjoying!