Potato and Onion Frittata (Tortilla Espanola)

serves 6

• 1/2 cup             olive oil (I often use oil that I flavor with roasted garlic)
• 4 medium         potatoes, peeled and sliced
• 1 large              onions, peeled and sliced
• 6 each              eggs
• To taste            salt and pepper

 

Heat the oil and saute the potatoes until they are cooked through, but not browned.

Remove the potatoes with a slotted spoon and drain well. Reserve the oil and clean out the saute pan.

Saute the onions until soft and golden brown.

Beat the eggs and season well.

Mix the onions in with the potatoes.

Allow to cool a little.

Pour the eggs over and mix well.

Heat the saute pan with some of the reserved oil and add the egg mixture.

Cook briefly over high heat to set, and then turn down the heat, shaking back and forth to make sure the bottom is not sticking. 

At this point I put the tortilla in a 350F oven and let it cook through, and then invert it onto a serving dish.

The traditional method is when the top of the omelette is just set, cover the pan with a large serving plate and turn out the omelette. Add a little olive oil to the pan and slide the omelette back in to cook that side through.

Serve warm or cold, it is excellent with stewed tomatoes.