Tortilla Espanol - Tapas
Submitted by Therese on Sat, 04/30/2011 - 8:28am.
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Peel potatoes and slice or cube. Bring to boil in pan of salted water and cook until just tender. Meanwhile, dice onion. Heat a couple of tablespoons of olive oil in a 18-20 cm frying pan and add the onions. Turn the heat down and let them cook for about 15 mins, stirring occasionally so that they soften and don't color. Beat eggs lightly in a large bowl or jug. Add a small pinch of sugar and a generous pinch of salt. Drain the potatoes and add them to the egg while still hot. Remove the onions with a slotted spoon and add these also to the egg. Give the egg mixture a gentle stir to distribute evenly. Hopefully there's still enough oil in your frying pan - if not add some more to coat the bottom. Tip all of the eggy mixture in. Turn heat to medium and cook until the edges start to set (the middle will still be all runny). Use a palette knife to loosen the edges and right underneath the whole omelet. Now for the tricky bit: take a plate or lid larger than the frying pan, cover it and quickly turn it upside down to remove the omelet from the pan (yes, I know it's still all runny on top!). Doesn't matter if it's a bit of a mess at this stage. Now clean the pan and coat with more oil. Carefully tip the omelet back in and use the palette knife to poke the edges down to neaten it up. Shake the pan regularly to keep the omelet loose as it cooks on the bottom. This should only take 5 mins or so. Use the same inversion trick to remove the omelet from the pan. Serve with bread, or IN bread as a tortilla sandwich - especially good when the omelet is cold.
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