Cooking Class #3: Tortilla de Patatas

This time around, Laura prepared a family favorite, Tortilla de Patatas.

The Complete Spanish Cookbook

We went with a tried and true method  for this tortilla, with a little variation
from the book, “The Complete Spanish Cookbook.”

Tortilla de Patatas (Spanish Potato Omelette)

5 T. Olive Oil
3 large potatoes, peeled and sliced somewhat thin
1 medium onion, sliced
6 eggs, lightly beaten
salt and pepper

Directions

In a pan heat half the oil.
Fry potatoes until tender, but only until lightly colored. (I prefer them well cooked – a bit dark on the edges)

While potatoes are cooking, beat eggs into a big bowl.
Remove potatoes.
Fry onion until soft and golden.
Remove with slotted spoon.

Mix the potatoes and onions into the eggs, adding salt and pepper. (The heat of the potatoes gets the cooking process started before you even put everything back into the pan).

Reheat pan with remaining oil.
When it is very hot, pour in the tortilla mixture.

Reduce the heat and cook till firm and golden on one side.

Select a plate the same size at the tortilla, place it directly over the tortilla. Invert the pan so that the omelette is transferred to plate.
Then return the tortilla to the pan, uncooked side down to the heat.

Cook till firm and golden.

Invert again and slide to serving plate.

Cut in wedges to serve.