Spanish Tortilla

1: Thinly slice the potatoes and onion.

2: Whisk the eggs well using an immersion blender.

3: In a pan, heat the oil and add the potatoes, cooking until tender.

4: Add the onion and nigella seeds, cooking until the onion is translucent.

5: Season with kosher salt and black pepper to taste.

6: Pour the whisked eggs over the potato and onion mixture.

7: Cook on low heat until the eggs are set and the bottom is golden brown.

8: If necessary, flip the tortilla to cook the other side until golden.

9: Serve hot or cold, optionally dressed with caviar.