K A S H R U T . C O M_©

Spanish Potato Omelet

• 1/2 cup olive oil
• 2 pounds potatoes (7 to 8 medium), peeled and thinly sliced
• 2 tablespoons chopped onion
• 1 tsp salt
• 6 eggs
  

1. Heat the oil in a 10-inch non-stick or well-seasoned skillet over medium heat.  (Don't use a cast-iron pan, because it's too heavy for the flipping operation.)
2. Add the sliced potatoes and turn them in the oil. 
3. Let them cook very slowly in the oil, without browning, turning frequently. 
4. When they arc partially cooked after 10 to 15 minutes, add the chopped onion and sprinkle with 1/2 teaspoon of the salt. 
5. Continue cooking until the potatoes are tender, 20 to 30 minutes total.
6.  Beat the eggs in a bowl with the remaining 1/2 teaspoon salt. 
7. When the potatoes are tender, put a plate over the pan and drain off any excess oil into a small bowl. 
8. Add the potatoes to the beaten eggs and combine well.
9. Return a little of the reserved oil to the skillet and pour in the potato-egg mixture.
10. Cook over medium heat until set, without letting the omelet get too brown on the bottom, about 5 minutes. 
11. Shake the skillet to keep the tortilla from sticking.
12. Place a flat lid or plate on top, hold it tightly, and invert the tortilla onto the plate.
13. Add a little more of the reserved oil to the pan, if necessary, and slide the tortilla back in to cook on the reverse side, about 3 minutes more. 
14. Slide out onto a serving plate.

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