Spanish Potato Omelette

Also known as Tortilla De Patatas. A timeless classic, the Spanish potato omelette can be cut into wedges for brunch or small squares for an appetizer and served with spicy salsa.

Ingredients:
1 cup olive oil
3 medium size potatoes, peeled and sliced
1 onion, chopped
3 eggs
Salt and Pepper

Preparation:

1. Heat the oil in a large skillet over medium heat and add the potato slices alternately with the sliced onion, little by little and stirring as they are added, until all slices are coated with the oil.

2. Cook, stirring gently occasionally, until the potato slices are uniformly tender but not brown. Remove the potato and onion slices with a slotted spoon and transfer to a colander to drain.

3. In another bowl beat the eggs until slightly foamy. Add a little bit salt. Stir to combine. Add the potato-onion mixture from the colander and stir gently to combine. Let sit for 15 minutes.

4. Heat 2 tablespoons of oil over high heat in a clean nonstick skillet and, when very hot (smoking), add the egg-potato mixture and, using the back of a spoon or a spatula, spread the potatoes evenly in the skillet, pressing down to condense.

5. Reduce the temperature to medium-high and cook, shaking the pan often to prevent sticking. When the omelet begins to brown underneath, invert a plate of the same or slightly larger diameter over the skillet and, working quickly and very carefully, invert the skillet to release the omelet onto the plate.

6. Slide the omelet back into the pan and cook until beginning to brown on the second side. Continue cooking the omelet, flipping occasionally, until golden brown on both sides and cooked through.

7. Transfer the omelet to a platter and set aside to cool. Cut into thin wedges or squares and serve either warm or at room temperature.

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