Start off by adding your olive oil to a large skillet over medium heat.

Once the oil is hot, add in your potatoes and onions and season them with 1 ½ teaspoons of sea salt.

Cook these ingredients on medium-high heat for 8-12 minutes, turning occasionally, until the potatoes are just fork tender. Don’t overcook them!

Drain the potatoes in a colander, reserving the oil. Taste and season with more salt if needed, then allow to cool for a few minutes.

Crack your eggs into a bowl and season with about ½ teaspoon of salt, then beat together. Add in garlic, cheese, and chives, then add in your potatoes and onions and toss to coat.

Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat.

Once hot, pour your potato mixture into it and cook on high heat for 1 minute.

Reduce the heat to medium-low and cook for about 5 minutes.

Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.

Once it starts to firm up around the edges and in the center, place a large plate (larger than the size of the pan) over the pan and flip the omelette onto the plate.

Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan.

Use the spatula again to press the sides of the omelette in and under, to keep that rounded edge. Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done.

When it’s done, it will feel set in the center and a knife or toothpick inserted into the center will come out clean.

Finally, flip the finished tortilla de patata back onto a plate and serve it warm or at room temperature.