3/4 cup olive oil
1 lb white potatoes, peeled and cut into 1/3-inch cubes
1 cup chopped white onion
1 1/2 tsp coarse salt
5 large eggs
Heat 3/4 cup oil in a 6-inch nonstick skillet over moderate heat. Add potatoes, onion, and half of the salt. Cook over moderately low heat, stirring occasionally, for 45 minutes, until vegetables are tender but not colored. Drain vegetables in a large colander set over a larger bowl and cool 5 minutes. Lightly beat eggs in a large bowl with a whisk. Gently stir in vegetables with 1/2 tablespoon oil, remaining salt, and pepper to taste.
Add 1/2 tablespoon oil to the skillet and pour in mixture, pressing potatoes down so that they are not floating on top of eggs. Cook over low heat, covered, 14 to 15 minutes, or until just set. Turn off heat and let stand, covered, 15 minutes. Run a knife around the edge of the tortilla to loosen it from the pan. Place a large, flat cutting board directly over the skillet and invert tortilla onto onto it. Slide the tortilla back into skillet, bottom side up. Cook over low heat, covered, 15 minutes more, or until set. Invert tortilla onto the same cutting board. Transfer to a serving plate and slice into 8 pieces. Serve warm or at room temperature.
Note: This is a typical tapa from Spain. Make sure you use a non-stick pan!!!!! If your pan isn't completely non-stick, you will have some troubles trying to get the tortilla out of the pan - just be patient, use a knife and shake it gently.
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