Recipe for cooking spanish potato omelet

Recipes from Spain and Portugal :: Spanish and Portuguese Potato, Grain and Rice Dishes

In Spain, tortilla refers to a savory round based on potatoes or eggs, not the Mexican flatbread of flour or corn.

3/4 c. olive oil
4 med. potatoes, pared and cut into 1/8-in. slices
1 med. onion, cut into 1/8-in. slices
4 eggs
1/2 tsp. salt
1/4 tsp. pepper

Heat oil in 10-in. nonstick skillet until hot. Layer potato and onion slices alternately in skillet. Cook over med.-low heat, turning frequently, until potatoes are tender but not brown, about 12 mins. Remove potatoes and onion with slotted spoon; drain, reserving 3 Tbsp. oil in skillet.

Beat eggs, 1/4 tsp. of the salt and the pepper in large bowl; gently stir in potatoes and onion. Sprinkle and distribute remaining salt over potatoes.

Heat oil in skillet until hot; pour egg and potato mixture into skillet. Cook uncovered or without a lid over med.-low heat until potatoes begin to brown on bottom and edge of omelet is firm (center will be wet), about 7 mins.

Shake pan occasionally to prevent omelet from sticking. Place large plate over skillet; invert omelet on plate. Slide omelet back into skillet. Continue to cook over med.-low heat until eggs are set and potatoes are golden brown, about 2 mins. longer. Turn onto serving plate; cut into wedges to serve.

Yields 4 servings.