Potato Omelet (Tortilla Espanola)
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INGREDIENTS 1/3 cup olive oil 4 large potatoes, peeled and sliced 1/8-inch thick Coarse salt 1 large onion, thinly sliced 4 large eggs Heat 3 tablespoons of the oil in a 9-inch nonstick skillet and add the potato slices and onions, salting lightly. Cook slowly, lifting and turning occasionally, until tender but not brown. Beat the eggs, add the potatoes and let sit for a few minutes. Add the remaining oil to the skillet, heat until very hot, and add the potato and egg mixture, spreading it with a pancake turner. Lower heat to medium, shake pan to keep potatoes from sticking, and when brown underneath, place a plate on top and invert, then slide back into the skillet and brown the other side. Makes 4 servings