Tortilla Espanola Recipe

Instructions

1. Peel and slice onion 1/4" thick by hand or with a mandolin.
2. Slice potatoes 1/8" thick by hand or with a mandolin. To prevent the potatoes from turning brown, place them in a large bowl of ice cold water as you slice them until all potatoes are sliced. Drain. Toss with onion and salt to taste.
3. Meanwhile, warm up oil in a large non-stick frying pan (approximately 10") over medium heat. Drop a piece of potato in the oil to make sure it is hot enough to fry.
4. When oil is ready, spread potato mixture evenly over surface of the pan. The oil should almost cover the potatoes. Make sure the oil isn't too hot so the potatoes doesn't burn. Cook until the potatoes are fork tender. Remove from pan with a slotted spoon or spatula into a medium mixing bowl (you may want to place in a colander to allow it to drain more oil). Fold in beaten egg.
5. Warm up 2 tablespoons olive oil over medium heat in a non-stick frying pan. Pour potato-egg mixture into pan spreading evenly over surface of pan. Cook omelet lifting up on one side after a few minutes to see if the omelet has slightly browned. (The middle won't be cooked all of the way.)
6. Now, here's the tricky part but don't be nervous. When the omelet has browned on the bottom, it is time to turn over. Place a plate over the top of the skillet and over the sink, place one hand on top of the plate and the other hand on the skillet handle. Quickly turn the frying pan over and turn the omelet out onto the plate. (Some egg mixture might fall out, but don't fret. It happens!).
7. Return the skillet to the stove and add just enough oil to cover the bottom and sides of the pan. Slide the omelet back into the skillet and continue cooking for 3-4 more minutes. Remove from heat and transfer to a large plate.
8. Cut into 6-8 slices (like a pie) and serve as a light dinner or appetizer.