Tortilla Espanola (Spanish Tortilla)

Serves 4

Easy

Ingredients

½ cup of olive oil, divided

1 large yellow or sweet onion, chopped

3 large Golden potatoes cut into round slices not too thick or thin.

1 teaspoon of salt

6 large eggs

Directions

•        Heat ¼ cup of the olive oil in skillet on medium heat. When the olive oil is hot, add potatoes and start frying them.
•        Season potatoes with the salt to taste, about ½ of a teaspoon.
•        Allow the potatoes to cook thoroughly. When the potatoes are done, transfer them to a large bowl and let them cool.
•        Add the onions and cook thoroughly adding ¼ teaspoon of salt.  When the onions are done, transfer to the large bowl with potatoes and let them cool.
•        Beat the eggs and add ¼ teaspoon of salt.
•        Combine the eggs with the potatoes and onions. Mix well. All the potatoes should be covered, but not swimming in egg. There should be some extra egg at the top, so if the 6 eggs are not enough add another.
•        In another frying pan at low-medium flame add ¼ cup of olive oil. When the olive oil is hot, pour the egg, potato and onion mixture into it, flatten it and DON’T TOUCH IT AGAIN. Let it cook for 5 minutes.
•        Grab one large plate and place it over the pan. Hold it firmly in place with your hand (with the mitt on, carefully). Pick up the pan from the handle with your free hand, and flip the half cooked tortilla over onto the plate. This needs to be quick. Place the pan back on the stove, and gently slide the tortilla, uncooked side down, back into the pan. Now allow that side to cook, too.
•        When you feel that you can slide the tortilla a bit in the frying pan, (about 5 min)  it is ready to come out. Turn off the flame, take your second plate, and flip the tortilla onto the plate.

Enjoy!

Lauren Ascencios