Spanish Tortilla Española

This classic potato and egg omelet is a fixture of Spanish kitchens, served warm for breakfast or at room temperature as a tapa. The trick is cooking the potatoes low and slow in olive oil until meltingly tender.

Ingredients

• 1/2 cup olive oil
• 2 lbs potatoes, thinly sliced
• 1 onion, thinly sliced
• 6 large eggs
• Salt, to taste

Instructions

1. Cook the potatoes
   Heat olive oil in a nonstick skillet over medium-low heat. Add potatoes and onion, season with salt, and cook gently for 20-25 minutes, stirring occasionally, until tender but not browned.
2. Drain
   Drain the potatoes and onion in a colander, reserving 2 tablespoons of the oil.
3. Combine
   Beat the eggs in a large bowl, season with salt, and fold in the drained potatoes and onion.
4. Cook the tortilla
   Heat the reserved oil in the skillet. Pour in the egg mixture and cook over medium-low heat for 5-6 minutes, until mostly set.
5. Flip
   Slide the tortilla onto a large plate, invert the pan over it, and flip together. Slide back into the pan and cook 3-4 more minutes.

Delicious warm, at room temperature, or even the next day.