Omelette - Tortilla
- 5 extra large potatoes (approx 2 pounds)
- 1 large Onion, chopped finely
- 4-5 medium sized eggs
- salt to taste
- olive oil (Extra Virgin)
Peel the potatoes and slice them into medallions (extra thin slices). Dice the Onion finely and place aside. In a large frying pan, fill to approx ? inch full of olive oil and heat. Stir in the potatoes and onions until just barely covered with the olive oil (sealing them). Fry for five minutes, constantly stirring so as not to burn. When the potatoes are tender, place a plate or lid over the frying pan and drain off the excess oil (putting aside in a heat proof container.
In a separate bowel, crack open the eggs and whisk, with a pinch of salt mixed in. Stir in the eggs over the Potato and Onion mix. Lower the heat so the mix doesn’t burn, and cook for approximately four minutes. Now the trick is to flip the tortilla without it going everywhere: very gently turn over the frying pan onto a plate and nudge the tortilla onto it and then flip it back into the pan to continue cooking for a few minutes (careful it doesn’t burn). When golden brown, turn off the heat and slip the tortilla onto a serving plate. This Spanish Tortilla can be served as a main course or an appetizer, and can be eaten hot or cold.