Spanish Potato Omelet (tortilla A La Espanola)

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 1 cup olive oil
• 4 large potatoes, peeled and cup into 1/8 inch slices
• 1 large onion, thinly sliced
• coarse salt
• 4 large eggs

Recipe

• 1 heat the oil in a 8-9 inch skillet. add the slices of potato one at a time to avoid sticking together.
• 2 alternate layers of potatoes with layers of onions.
• 3 cook slowly over medium heat, turning the potatoes until tender, not brown.
• 4 drain potatoes in a colander, save oil.
• 5 make sure skillet is very clean for later use. in a bowl, beat eggs with a fork until slightly foamy.
• 6 salt to taste. add the potatoes, press down to cover potatoes completely with egg. return to skillet, heat 2 tablespoons of saved oil until smoking point. add the mixture, spread it out. rapidly, lower the temperature to medium-high.
• 7 shake the pan often to avoid sticking.
• 8 when the bottom is brown, cover the skillet with a plate, turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other side, turn several times until cooked