Spanish Potato Omelette|
Tortilla de Patata
When the potatoes and onion are cooked through, nice and soft, remove from heat and transfer them to a large colander to let them drain. (The oil can be saved and used again.) It is alright if the mixture is very soft, almost pasty. Leave a little bit of oil in the skillet, just enough to cover the bottom.
In a large bowl, beat the eggs well with a fork, add a little salt, and add the (now drained) potato/onion mixture. Stir well, and let stand for a few seconds.
Heat a very small amount of oil in the skillet, just enough to cover the entire surface, over high heat; when it is about to start smoking pour in the egg/potato/onion mixture and shake the skillet a little by the handle so that the mixture is distributed evenly. Turn down the heat, keep shaking the skillet and sliding a spatula around the edges to keep it free and form a high, rounded edge.
After some minutes, when the omelette is beginning to set, turn it over. Hold a plate upside down against the pan and flip them over dropping the omelette on to the plate, then slide it back into the pan brown side up. This is easiest to do if the plate you use fits neatly inside the pan. Shake the pan while the other side browns.
It will be round like the pan and about 3 cm thick. Serve at once or keep warm. Leftovers can be refrigerated and eaten at room temperature. Traditionally at the table it is served in wedges, like a cake. In buffets it is cut in small squares and toothpicks are used to eat them.
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