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Spanish Tortilla

Start with a nonstick 12 inch skillet heated up and coated with olive oil. Fry one medium chopped sweet onion until soft and beginning to brown, remove to a large bowl.  Peel and cube 3-4 medium potatoes into ¼- 1/2    inch dice and fry them in olive oil until beginning to brown and almost cooked through.  Add to the onions.  Beat 5-6 eggs until well combined and add to the potato and onion mixture stirring well to distribute the onions and potato.  Salt to your taste.  Coat the skillet again with olive oil and add the egg mixture.  When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully take the frying pan to a sink. Place a large dinner plate (12”) upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan – approximately 1.5 tsp. Let the pan warm for 30 seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes or until the tortilla is set and beginning to brown. Turn the heat off and let the tortilla sit in the pan for 2 minutes.


Carefully slide the omelet onto a plate! To serve as a main course, slice it into 6-8 pieces like a pie. Serve sliced French bread on the side.

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