Crack 8 eggs into a large bowl, season with sea salt & black pepper, whisk together until well combined

Thinly slice 4 large onions

Heat a large deep pan with a medium to medium-high heat and add in ¼ cup (60ml) extra virgin olive oil, after 1 minute add in the sliced onion, mix with the olive oil, after 15 minutes and the onions are translucent and developing a light golden color, add in 1 tsp white sugar, continue to mix, about 8 to 10 minutes later and the onions are caramelized, season with ½ tsp dried thyme, ½ tsp dried parsley, a pinch of sea salt and black pepper, mix together and remove from the stove top

Heat a large nonstick pan with a low-medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

Meanwhile, add the caramelized onions into the bowl with the eggs and mix together until well combined

After heating the pan for 2 to 3 minutes add in the egg & onion mixture, give it a light mix so everything is evenly distributed, after 2 minutes run a spatula through the outer edges to ensure the eggs are not sticking to the pan

About 4 minutes after adding the egg mixture, it´s time to flip the tortilla, place a plate that is just a bit smaller than the pan over the pan, place your hand on it, with your other hand flip the pan into the dish with one swift move, slide the tortilla back into the pan, using the back of a spatula compact the tortilla from the outer edges into the center, this helps create that classic rounded edge, after a total cooking time of 8 minutes (4 minutes per side), the tortilla should be perfectly cooked, remove from the heat and slide into a serving dish, enjoy!