Tortilla Espagniola

Serves 4


1/2 cup vegetable oil 4 potatoes, thinly sliced 1 white onion, chopped 4 eggs, scrambled in a large bowl 1/4 teaspoon salt 2 to 3 tablespoons extra-virgin olive oil


1 In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway.

2 Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft.

3 Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.

4 In a 10-inch by 2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

5 Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

6 Remove the omelet from the pan to a plate and cut into 4 wedges.

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