tortilla espanol

Heat 1 cup of olive oil in an 8 or 9 inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers slightly. Cook slowly over a medium flame, lifting and turning the potatoes occasionally until they are tender but not brown. Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander reserving about 3 tablespoons of the oil. (The potatoes give the oil a delicious flavor, so reserve the rest for future use.) Add the potatoes to the beaten eggs, pressing the potatoes down so that they are completely covered by the eggs. Let the mixture sit for at least 15 minutes.
Heat 2 tablespoons of the reserved oil in a large skillet until very hot. Add the potato and eff mixture, rapidly spreading it out in the skillet with the aid of a pancake turner. Lower the heat to med-high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same sizw over the skillet. Flip the omelet onto the plate. Add about 1 tbsp more of oil to the pan, then slide the omelet back into the skillet to brown on the other side. Lower the heat to med. Flip the omelet 2 or 3 more times (this helps to give it a good shape) cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature. I prefer it after it's been sitting for several hours.

Serves 4-6. We often have it in wedges for dinner accompanied by a salad, or cooked peppers and/or sausages. For parties, cut the tortilla into 1 inch squares to be picked up by toothpicks for "tapas."

Number of Servings: 6

Recipe submitted by SparkPeople user MARYKLES.