Tortilla de Patatas Recipe

• 6 Eggs
• 1½ tsp Salt
• 1 cup Olive Oil
• 2 large Onions (finely chopped)
• ½ tsp Black Pepper (freshly ground)
• 900 gms Russet Potatoes (peeled & sliced)

• Heat oil in a pan over medium flame. Add potatoes to it.
• Stir occasionally until they turn golden and crisp.
• Take out the potatoes with a slotted spoon.
• Add salt and pepper to the potatoes, and toss them for a while.
• Add onions in the remaining oil and sauté till they turn golden.
• In the meanwhile, beat the eggs thoroughly in a large bowl. Add the potatoes, onions, remaining salt and pepper to it. Leave it for 5-10 minutes.
• Take a smaller pan and put it over medium flame.
• Smear the pan with a little bit of oil. Pour half of the potato/onion/eggs mix in the pan. Swish the pan so that the mixture gets evenly spread.
• Allow the mixture to cook for a few minutes until the crispy thin egg edge starts to pull away from the pan.
• Now, take a spoon and run it around the outside edges to make sure the egg layer has not stuck to the pan.
• Slide in the spoon; lift the omelette to turn its upside down. By doing this, the uncooked side will get cooked.
• Cook for another minute or so, and then slide the omelette onto a plate.
• Tortilla de Patata is ready to eat. Serve with bread and sauce.