Spanish Potato Omelet (Tortilla Espanola)

Tortilla Espanola (adapted from Mark Bittman)

serves 3 as a main course and 6 as an appetizer

Ingredients:

1. 1 1/4 lbs. potatoes (I used Russet, but Yukon Golds would work too)
2. 1 medium onion
3. 1 cup olive oil (or use 1/2 olive oil 1/2 vegetable oil)
4. Salt and freshly ground pepper
5. 6 large eggs

Instructions: Heat the oil in an 8- or 10-inch non-stick skillet over medium heat.  Chop the onions and add to the oil with some salt and pepper.  Stir occasionally while you prepare the potatoes.

Slice the potatoes thinly, using a mandoline if you have one.  Add to the oil along with some more salt and pepper and adjust the heat so that it bubbles lazily.  Cook until the potatoes are tender, but not brown.  While the potatoes are cooking, beat the eggs with some salt and pepper.

Drain the potatoes and onions in a colander, reserving the oil.  Wipe the skillet clean and add two tablespoons of oil back to it.  Heat over medium heat.  Add the potatoes to the egg mixture and mix gently.  Transfer to the skillet.  After the edges firm up, about a minute or so, reduce the heat to medium-low and cook for 5 more minutes.

Use a heat-proof rubber spatula to loosen the edges of the tortilla.  Place a large plate on top of the skillet and flip the tortilla onto it.  Add another tablespoon of oil into the skillet and slide the tortilla, cooked side up, back in.  Cook for another 5 minutes, using the spatula to coax the sides of the tortilla into a domed shape.  Slide onto a plate and serve warm or at room temperature.