Tortilla Espanola Spanish Omelet

Tortilla Espanola or Spanish Omelet
is the most commonly served dish in Spain.
Also called Tortilla de Patata or Potato Omelet.

Ingredients:
6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups olive oil for frying
Salt to taste

Directions:
Cut the peeled potatoes in half lengthwise.
Then slice approximately 1/8" thick.
Peel and chop the onion into 1/4" pieces.
Put potatoes and onions into a bowl
and mix them together. Salt them to taste.
In a large, heavy, non-stick frying pan,
heat the olive oil on medium high heat.
Drop a single piece of potato into the
oil to ensure it is hot enough to fry.
Carefully place the potato and onion
mixture into the frying pan,
spreading them evenly over the surface.
The oil should almost cover the potatoes.
Saute until cooked through.
Remove from the pan with a slotted spoon.
Crack the eggs into a large mixing bowl
and beat by hand with a whisk or fork.
Pour in the potato onion mixture.
Mix together with a large spoon.
stir the potato onion mixture once more
and pour into the pan and spread out evenly.
Allow the egg to cook around the edges.
Then carefully lift up one side and flip.
Let the omelet cook for 3-4 minutes.
Turn the heat off and let the
tortilla sit in the pan for 2 minutes.
Carefully slide the omelet onto a plate.
To serve as a main course,
slice it into 6-8 pieces like a pie.
Serve sliced French bread on the side.