Spanish Tortilla (Potato and Egg Casserole)

Step 1

Peel the potato and onion. Slice thinly. It works great if you use a mandolin.

Step 2

Heat the oil a large non-stick skillet over medium heat.

Step 3

When hot add in the potato slices and onion slices.

Step 4

Sprinkle with a good bit of salt and a pepper,

Step 5

Using a wooden spoon gently turn the mixture in oil and adjust the heat so the oil is just bubbly but not too hot.

Step 6

Keep turning the potatoes every few minutes until they are fork tender. You want them tender, but not brown.

Step 7

While the potatoes are cooking you can beat the eggs in a large bowl with some salt and pepper.

Step 8

Drain the potatoes into a metal colander and reserve the oil.

Step 9

Wipe out the skillet with a paper towel.

Step 10

Add in two tablespoons of the reserved oil and heat to a medium flame.

Step 11

Add the potatoes and onions to the egg mixture and gently combine together.

Step 12

Add this to the heated oil.

Step 13

As soon as the edges start to firm, reduce the heat to medium-low. Cook for 5 minutes.

Step 14

Using a rubber spatula run it along the edges of the tortilla.

Step 15

You want to make sure it is completely loose and will slide easily from the pan.

Step 16

Carefully slide it onto a plate. Cover it with another plate and holding them tightly together, invert them.

Step 17

Add another tablespoon of oil to the skillet and slide the tortilla back into the skillet.

Step 18

Cook another 5 minutes and then slide onto a clean plate.

Step 19

Serve warm or at room temperature.