Tortilla Espanola / Spanish Omelet
Ingredients: ½ cup olive oil 4 medium-sized potatoes 7 eggs Salt to taste
Directions: Peel the potatoes, wash them and slice them in half. My special trick is the mandolin – use it to slice the potatoes. The mandolin will allow all the potatoes to fry evenly and you’ll save so much time! Heat the oil in a nonstick large sized pan. Once the pan is heated, begin to fry the potatoes. I use the pan cover to cook them faster and I break them in little pieces as they cook. This will allow the potatoes to mix nicer with the egg later. Fry until the potatoes are a bit golden.
Drain the oil from the pan. Leave the potatoes in the pan for at least 5-7 minutes, to rest. Beat eggs with salt to taste. Pour the potatoes into the egg mixture, and mix well. Let the mixture sit for 5 minutes, so the potatoes soak up all of the egg.
Preheat a pan with a tsp. of olive oil. Pour the potatoes and egg mixture into the pan, using a spatula to make sure the borders do not stick to the pan. When you see the borders a bit cooked, nice yellow/ golden color, it’s time to flip.
To flip the omelet, I typically grab a plate a bit larger than the pan, turn off the stove, put the plate over the pan and grab the pan by the handle with cooking gloves. Put the other hand on the place and turn it.
Cook the other side for just a couple of minutes....should not be over cooked. To remove from the pan, place a clean plate on top of the tortilla and flip again onto the plate
Serve w/ a green salad.