(Potato and onion omelet)
Served all over Spain, tortilla is a well-loved and versatile dish that can be eaten at breakfast, later in the day as a tapa or as a light supper. It may well become one of your family's favorites.
|1/2 pounds of baking potatoes, peeled and sliced 1/8 inch|
|1/2 medium onion thinly sliced|
|4 large eggs|
Preheat the oven to 350 degrees. Grease a 13-by-9-inch roasting pan with 2 teaspoon oil. Arrange a layer of potatoes in the pan, sprinkle with salt, and scatter with some of the onion. Drizzle with oil. Continue to make layers with remaining potatoes and onion, using 3 tablespoons of oil in all. Roast for 45 minutes, loosening and turning potatoes occasionally with a metal spatula.
In a large bowl, using a fork, beat the eggs until uniform in color. Season with salt. Add the potatoes and onion, separating them as much as possible by pressing down with the spatula so that they are covered with egg. Let sit about 10 minutes.
Heat 1 tablespoon oil in an 8 or 9 inch skillet. Quickly add the egg-potato mixture, flatten with the spatula, and reduce heat to medium-high. Shake skillet, constantly to prevent sticking. When the underside begins to brown, slide the omelet onto a plate. Place another plate over it, and flip. Heat 1 teaspoon oil in the skillet, remove the top plate from the omelet, and slide it back into the skillet, smoothing out any rough edges with the spatula and continuing to shake the skillet. Brown lightly, turn again and cook until egg is just set. Slice in wedges or small squares and serve hot or at room temperature. Serves 8 to 10 as a tapa.
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