Spanish Tortilla (Tortilla de Patatas): the Recipe for a Tortilla Ready in Less Than 30 Minutes!

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Fry the potatoes and onions on medium-low heat to allow them to cook gently and fall apart without burning.
After frying, make sure to drain the potatoes and onions thoroughly to remove excess oil. This step is crucial to avoid a greasy tortilla.
Let the potatoes and onions cool before adding them to the beaten eggs, to prevent the heat from curdling them.
Whisk the eggs until they are well combined and slightly frothy. This will add air to the mixture, making the tortilla lighter.
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