Spanish Potato and Onion Omelette

What you need

• 600 g (1 1/3 lb) waxy potatoes, peeled
• 1 medium onion, thinly sliced
• 250 ml (1 cup) olive oil, most is drained off and can be reused
• 6 large eggs
• 1 tsp salt, divided

Method

Restated from the original video

1. 1

   Halve the potatoes lengthwise and cut them into thin slices, about 3 mm.

2. 2

   Warm the olive oil over medium heat in a 24 cm (9 1/2 in) nonstick frying pan.

3. 3

   Add the potatoes and half the salt. They should bubble gently in the oil, not fry hard.

4. 4

   Cook for 10 min, turning them now and then. Add the onion and keep cooking until the potatoes break easily with a spoon but have barely colored, 10-15 min more.

5. 5

   Set a sieve over a heatproof bowl and drain the potatoes and onion, keeping the oil.

6. 6

   Beat the eggs with the rest of the salt in a large bowl. Stir in the hot potatoes and onion and leave for 10 min so they soak up some egg.

7. 7

   Wipe out the pan, add 2 tbsp of the drained oil and heat it over medium-high heat.

8. 8

   Pour in the egg mixture and spread it level, then turn the heat to medium-low.

9. 9

   Cook, shaking the pan and running a spatula around the edge, until the base is set and golden and the top is still runny, 4-6 min.

10. 10

    Cover the pan with a flat plate wider than the pan and flip the tortilla onto it in one quick move.

11. 11

    Slide it back into the pan, cooked side up, and tuck the edges in with the spatula.

12. 12

    Cook for 2-3 min for a soft center, or 4-5 min for a firm one.

13. 13

    A soft center means lightly cooked egg, so use pasteurized eggs or cook it firm for anyone young, elderly, pregnant or immunocompromised.

14. 14

    Slide the tortilla onto a plate and rest for 5 min. Serve warm or at room temperature, cut into wedges.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.