I studied in Spain for a year in college and one of my favorite dishes there was tortilla española, a thick egg and potato omelet that they eat solo or on sandwiches. It can be served room temperature or warm. It had been a while since I attempted one myself, but decided it would be perfect for a weekend brunch I was hosting. I used an online recipe as my guide (it includes a step-by-step photo guide).
The most time-consuming task is prepping the potatoes. You first have to peel and thinly slice them (and actually the recipe suggested too many—tip: cut only the amount that will fit in the skillet you cook the tortilla in), then you pan-fry them in a lot of oil. I also learned to be careful when heating up a bunch of oil—bring it up to temperature slowly or you might have a major oil bubble burst (and a mess to clean up!). Once the potatoes are cooked you add them to the egg mixture and cook that in a wide skillet, preferably nonstick. I don't own a nonstick one so I used a nice All-Clad skillet and just made sure there was plenty of oil in it, so the eggs wouldn't stick. The tricky part is flipping the tortilla (you flip it onto a plate and the slide it back into the skillet)—my boyfriend decided to stick it in the broiler first to lower the mess risk, so that the eggs would be more set on top when we flipped it. This trick worked great.
Our friends loved the tortilla and it turned out to be perfect for our youngest brunch attendee, the 1-year-old son of one of my friends. And because I had cut and fried too many potatoes, we ended up making another tortilla the next day, adding chorizo to it.