Tortilla Española, Spanish Omlette, Recipes Tapas Food, and, drink, Spain

Spanish Omlette (Tortilla Española).

Ingredients
• 1/2 pint of olive oil
• 5 medium potatoes, peeled, sliced and lightly sprinkled with salt
• 1/2 onion, chopped
• 5 eggs
• Salt
Preparation
Heat the olive oil in a 9-inch frying pan and add the potato slices. Keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Now add the onions and cook until the potatoes are tender. Drain into a colander, leaving some oil in the frying pan.
In a large bowl, whisk the eggs with a pinch of salt. Now add the potatoes, and stir to coat with the egg. Once mixed place in the very hot oil in the pan, spreading them evenly to cover the base of the pan. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.
Use a plate to cover the frying pan and invert the omelette away from the hand holding the plate Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt.
Serve warm or at room temperature.