Spanish Potato Omelet (Tortilla de Patatas)

TinyArtist

Spanish Potato Omelet (Tortilla de Patatas)

2 Tbs (30 ml) olive oil
1 medium-sized onion, thinly sliced
3 medium-sized potatoes (1 lb, 450 g) peeled and
cut into 1/8 in (5 mm) slices
Salt and freshly ground black pepper to taste
4 eggs

Heat the olive oil in a skillet (preferably one with a non-stick surface) and cook the onions and potatoes over moderate heat, tossing occasionally, until they have colored lightly. Cover the skillet and cook over low heat for 12 to 15 minutes, or until the potatoes are tender. In a small bowl beat the egg with the salt and pepper until frothy. Pour into the skillet and cook uncovered for 3 to 5 minutes, until the eggs are set on the bottom. Place an inverted plate over the skillet and, grasping plate and skillet firmly together, turn them over, transferring the omelet to the plate. Add an additional tablespoon (15 ml) of oil to the skillet if necessary, then slide the omelet back into the skillet, browned side up. Cook over moderate heat for an additional 3 to 5 minutes. Serve warm or at room temperature. Serves 4.