Prepare the ingredients as instructed above.

Fry the potatoes and onion: In a nonstick or cast iron skillet, heat olive oil over medium heat. Add sliced potatoes and onion. Cook gently for 12–15 minutes, stirring occasionally, until tender but not browned. Season with salt.

Drain and cool: Use a slotted spoon to transfer the potatoes and onion to a bowl, draining off excess oil. Let cool for 2–3 minutes.

Combine and rest: Gently stir the cooled potato-onion mixture into the beaten eggs. Let sit for 3–5 minutes.

Cook the tortilla: Remove excess oil from the skillet, leaving a light coating. Return to medium heat. Pour in the egg mixture and cook for 3–4 minutes, or until the bottom is set. Cover the skillet with a plate and carefully flip the tortilla onto the plate. Slide it back into the pan and cook the other side for 2–3 minutes.

Rest and slice: Remove the tortilla from the skillet and let rest for 2 minutes. Slice into wedges.

Serve the tortilla de patatas with fresh fruit and orange juice.