Spanish Omelet (Tortilla Española)

Instructions

Peel the potatoes and slice them quite thin. If you are using the onion, slice it thinly as well.

Heat the oil over low heat in a large sauté pan. Add the potatoes and fry them gently until they are soft and cooked through but not browned. This takes a while, so do not rush it, and keep the pan covered so the steam from the bottom layer helps cook the slices on top.

Cook the onion lightly in a frying pan for a few minutes, stirring often, until it turns sweet. Alternatively, add it to the potatoes for their last five minutes.

Beat the eggs in a large bowl with the salt. Add the hot potatoes and onion, mix gently, and leave the bowl for five minutes. The heat starts to set the egg and coats the slices so they hold together.

Drain the oil from the pan and keep it for another use. Pour the potato and egg mixture back into the pan and cook for about 5 minutes over low heat, keeping the mixture moving so it does not stick. A non-stick pan makes this much easier.

When the edge looks cooked, set a large flat plate over the pan like a lid, hold it down with one hand, and flip the pan over. Do this over the sink the first few times, because it can get messy.

The omelet is now on the plate, cooked on top and raw underneath. Clean the pan, scrape off any stuck bits, and add a little oil if it looks dry. Slide the omelet back in and cook the underside for a few minutes.

Repeat the flip a couple more times so it cooks evenly. Transfer it to a large plate, cut it into wedges, and serve with other tapas. Sliced tomatoes, fresh bread and mayonnaise turn it into a full meal.