Tortilla Española (Spanish Omelette)
Photo: Wikimedia Commons, CC BY-SA 2.5
This Spanish omelette is a thick, sliceable cake of fried potato and onion held together with egg. Frying the potatoes and onions first gives them browned edges and a soft middle, and letting them rest in the beaten eggs for 15 minutes lets the egg seep into every piece. The result is firm enough to cut into wedges, and it works warm or at room temperature, with whatever toppings you like.
Instructions
Warm the garlic in a small amount of oil in a 10-inch frying pan until the garlic turns brown.
Add the rest of the oil and bring it to about 375°F (200°C).
Cube or slice the potatoes and coarsely chop the onion. Add them to the hot oil and fry until they are brown.
Strain the potatoes, onions and garlic, keeping about 2 tablespoons of the oil to one side.
Beat the eggs in a separate bowl, then stir in the fried potatoes, onions and garlic. Let the mixture sit for about 15 minutes so the egg soaks into the vegetables.
Put the reserved oil in the original 10-inch pan and set it over low-medium heat. Pour in the egg and potato mixture.
Cook it, lifting the edges of the tortilla so uncooked egg runs underneath and sets. It is done when no liquid egg remains.
Serve it cut like a pizza, topped with salsa, sour cream, shredded cheese or chives.
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