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Tortilla Espanola (Spanish Omelette)

Source of Recipe


Courtesy Janet Mendel, taken from FoodTV recipe site.






List of Ingredients



• 3 large eggs
  
• Salt, to taste
  
• 3 to 4 Tbsp. olive oil
  
• 3 lg. potatoes, peeled and thinly sliced
  
• 1 onion, peeled and finely chopped
  
• Green olives, for garnish (optional)
  






Instructions



1. Crack eggs into a bowl; whisk with a fork and add a pinch of salt.
   
   
2. Heat some oil in a frying pan (not one with a heavy base, as this will prove to be a hindrance when preparing to do the flip.)
   
   
3. Add the potato and fry for a couple of minutes. Add the onion and mash together.
   
   
4. When the potato starts to brown a little on the edges, and is mashed up with the onion in a lumpy fashion, add the eggs. Make sure the potatoes and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
   
   
5. Fry this gently on a low heat. While cooking, shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not overcook. The middle is meant to remain runny and gooey.
   
   
6. The egg will start setting. As this happens, place a plate over the pan, one that is large enough to cover the pan substantially. With a quick coordinated movement of both wrists, flip the tortilla over onto the plate and then slide it back into the pan to cook the underside.
   
   
7. Keep shaking the pan lightly so the tortilla does not stick to the bottom.
   
   
8. Once it feels firm on the edges and soft in the middle (after about 1 minute), slide the tortilla back onto the plate. For the brave of heart, the tortilla can be flipped again, if desired.
   
   
9. Let the tortilla rest for about 5-10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
   
   
10. Serves 4.
    
    






Final Comments


Unless you are quite strong, you may wish to enlist assistance with flipping the tortilla.