Spanish Omelette (Tortilla de Patatas)

INGREDIENTS

For 4 to 6 persons:

• 1 cup olive oil
• four large potatos (peel and cut in circles about 2mm thick
• salt to taste
• one large onion, thinly sliced
• four large eggs

METHOD

Heat the oil in a 9-inch skillet, add potatos, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn ocasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes.

Heat 2 tbsps of the oil in large skillet. Add potates-egg mixture, spreading quickly.Lower the heat to medium-high.Shake pan to prevet sticking (crucial step!!) When potatoes start to brown, put a plate on skillet and turn around, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.