Tortilla Espanola – Spanish Omelet

 

1 C. EVOO

4 Potatoes, about 1 lb, peeled and cut into ½” cubes

1 Onion, thinly sliced

6 Eggs

Salt and Pepper

 

Heat oil in a 9” skillet until hot; add potatoes and onion and turn to coat.  Reduce temperature and cook for 15 minutes, or until soft, turning often, without letting them brown.  Remove from oil with slotted spoon and set aside to drain on paper towels.  Pour oil into small bowl.  Add eggs, salt and pepper into a bowl and beat with a fork.  Add potatoes and onions to eggs, stir gently, and set aside for 10 minutes.  Put 2 T. of reserved oil back into skillet and heat until smoking.  Pour in potato and egg mixture, spreading potatoes evenly in the pan.  Cook 1 minute, then reduce heat to medium and shake the skillet often to keep omelet from sticking.  When eggs are brown underneath and nearly firm on top, lay a plate over the skillet and flip the omelet out onto the plate.  Add ¼ C. remaining oil to the skillet and slide the omelet back in to brown the other side.  Lower heat to low and flip the omelet 3 more times, cooking 1 minute each side, to help give it a good shape.  Transfer to plate, brush top with oil, and let stand until cool.  Serve in squares or wedges.

 

 

From Easy Tapas