Tortilla EspaƱola – Spanish Omelette
This thick omelette is a common sight in the world of Spanish tapas. Can be served as a breakfast or meal food, or pair it with a piece of bread for a quick snack, or tapa.
  1. Clean and thinly slice potatoes. Use a mandolin slicer for ease. In a medium, to small, saucepan heat up the olive oil.
  2. Gently add sliced potatoes to olive oil. Stir occasionally, so that the potatoes cook evenly. Sprinkle salt over potatoes as you stir. Simmer on medium for appx. 15 min. or until your potatoes are cooked through and are soft (but not mush). Drain most of excess olive oil (at least a 1/4 cup).
  3. Put potatoes back on stove and pour in eggs. Push the egg mix around the pan to make sure it gets through all the layers of potatoes. Push the top layer of potatoes down flat with the eggs so that the egg covers everything.
  4. Cook for 5 to 10 min. until the bottom sides of your omelette have cooked through. The top will still be semi runny.
  5. Using a spatula, loosen the sides and bottom of the omelette. Place a plate over the top of the saucepan and flip over so that the omelette gently falls onto the plate. Remove saucepan and place back on oven.
  6. Slowly slide the omelette back into the pan from the plate, runny side down.
  7. Cook for another 5 min to make sure everything is a golden brown. Enjoy!