The Tortilla Espanola also called the Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafes serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes.
1/3 cup olive oil
4 large potatoes, peeled and cut into ⅛-inch slices
Salt to taste
Black pepper to taste [ Optional ]
1 large onion, peeled and thinly sliced
1. Heat 3 Tablespoons of olive oil in a non-stick skillet;
2. Add potato slices and onions.Cook slowly, occasionally turning potatoes until they are tender but not brown. Remove from heat and set aside.
3. In a medium mixing bowl, beat the eggs and add potato-onion mixture; add add salt.
4. Return skillet to the stove, add the rest of the olive oil and turn heat to medium-high.
5. Pour potato and egg mixture into the skillet, spreading it evenly with a spatula. Lower heat to medium.
6. Cook until the bottom is light brown.
7. Carefully place a large dinner plate on top of the pan, and turn it upside down and slide the omelet (the uncooked side will be down) back into the skillet.
8. Cook until the other side is brown.
To serve, cut into wedges.