I found this recipe in another of my sisters cookbooks that she passed onto me. It comes from "Mediterranean: a taste of the sun in over 150 recipes" by Jacqueline Clark and Joanna Farrow and they tell me that this is one of the signature dishes of Spain. It is a perfect summer dish, my kids loved it and it's pretty easy to make. You just need a large frying pan and a plate or pizza tray to match the size of the pan for flipping the tortilla over. It's one of those dishes that is filling and just needs a little salad or vegies on the side to accompany it.
Potato and Onion Tortilla
1 1/2 cups olive oil
6 large potatoes sliced
2 Spanish onions sliced
salt and pepper
Heat the oil in a large pan. Stir in the potato, onion and a little salt. Cover and cook gently for 20 minutes, until soft.Beat the eggs in a large bowl. Remove the onion and potato from the pan with a slotted spoon and add to the eggs.
Season with salt and pepper to taste. Pour off some of the oil, leaving about 4 tablespoons in the pan. (Reserve leftover oil for other cooking.) Heat the pan again. When the oil is very hot, pour in the egg mixture. Cook for 2-3 minutes.
Cover the pan with a plate or pizza tray and invert the omelet onto it. I had the temperature up a little too high so it stuck to the pan, so I turned it down and the second side cooked and slid out beautifully.
Slide it back into the pan
and cook for 5 more minutes, until golden brown and moist in the middle.
I served it in wedges with some cooked silver beet and pine nuts and some grape tomatoes.