Spanish Tortilla aka Tortilla de Patatas

We probably most frequently think of a tortilla as a thin round Mexican flatbread made from maize or wheat flour. However, a Spanish tortilla is a thick omelette, also flat and round, but made by frying eggs that have been mixed together with potato, onion and a lot of olive oil. The following recipe by Janet Mendal was found on the internet on a site dedicated to the tapas of Andolusia.

Ingredients: 

• 600g potatoes (1.3 pounds)

• 160 ml olive oil (that's like slightly more than 1/2 cup)

• 1& 1/2 chopped onions (I used about half of this) 

• 6 eggs 

• 1/2 tsp salt 

Methods: Peel the potatoes and either slice them thinly or cut into dice. Heat the oil in a non-stick frying pan and cook the potatoes slowly until fork tender, about 30 minutes, adding the chopped onions after 15 minutes. The potatoes should not brown.

Beat the eggs in a bowl with the salt. Place a plate over the potatoes and tip out the excess oil to be used again in a moment.

Combine the potatoes and onions to the bowl with the beaten eggs and mix. Add the oil to the frying pan and pour in the mixture of eggs, potatoes and onions.

Cook on a medium heat until set on one side. Shake the pan to keep it loosened on the bottom. Place a plate on top of the pan. Hold it tightly and reverse the pan, so the tortilla turns out on the plate. If necessary, add additional oil to the pan.

Slide the tortilla back into the pan to cook on the reverse side. Slide out onto a serving plate.