Tortilla EspaƱola

  • 3/4 cup olive oil
  • 5 potatoes, cut into 1/8 inch slices
  • 1 onion, sliced thin
  • 2 teaspoons salt
  • 6 eggs
Heat oil in a large skillet, add potatoes and onions, and salt lightly. Cook over medium heat, turning occasionally, until potatoes are tender but not brown. Keep potatoes separated.

In a large bowl, beat eggs and salt lightly. Drain oil from potatoes, reserving 3 tablespoons. Add potato mixture to eggs, submerging completely. Let stand for 10 minutes.

Heat 2 tablespoons of reserved oil in a large sauté pan until hot. Add potato-egg mixture. Lower heat to medium. Shake pan occasionally to prevent sticking. When the bottom of the tortilla is lightly browned, place a large plate over the pan and flip the tortilla upside down onto the plate.

Add 1 tablespoon of oil to the sides of the pan and slide the uncooked side of the tortilla back into the pan. Round the sides with a spatula. Cook until browned, transfer to a plate, and let rest five minutes before serving.

Yield: 6 servings