Preparation:35 minutes
Ingredients:
7 medium potatoes
5 large eggs
1 onion
1-2 cups olive oil
salt
Optionally: tomatoes, chorizo, artichokes, spinach, mushrooms, ham, cheese, green peppers etc.
Method:
Peel the potatoes and cut them into thin slices. Make sure to separate each piece.
Peel and chop the onion into small cubes. Put potatoes and onion into a bowl and mix them together. Add some salt to taste.
In a large non-stick frying pan, heat the olive oil on medium-high heat. Once the oil is hot add the mixture of potatoes and onion. As soon as the mixture gets a golden color remove it from the pan and put on the kitchen paper, so the oil drains away or is absorbed.
Beat the eggs with a fork or a whisk. Pour the eggs into the potatoes and mix together with a large spoon.
Pour 2 tbls of olive oil into a non-stick frying pan and heat on medium heat. When hot enough, stir the potato-onion mixture once more in the bowl and pour into the pan, spreading evenly over pan. You may need to turn heat to medium-low heat. Then, using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Carefully carry the frying pan to a sink. Place a large dinner plate upside down over the frying pan to cover top. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate.
Carry plate with potato-egg mixture and empty pan back to stove. Place the frying pan back on the range and put just enough oil to cover the bottom.
Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully slide the omelet onto a large plate.
