Potato Omelet

Source: Taverna

Serves 8




Unlike most omelets, this classic Spanish tapa is usually served at room
temperature and, as the name tortilla suggests, it has a flat, cakelike
shape. A large nonstick frying pan is ideal for cooking the omelet, which
also makes a good main course for four at lunchtime.








1/2 cup plus 3 tablespoons olive oil


2 lb baking potatoes, peeled and sliced 1/4 inch thick


Salt and freshly ground pepper


2 onions, thinly sliced


6 eggs, lightly beaten


Chopped fresh flat-leaf (Italian) parsley for garnish







In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add half
of the potatoes and fry, turning as needed, until tender but not browned,
10-12 minutes. (Don't worry if the slices stick to one another a little.)
Using a slotted spatula, transfer to a platter and season to taste with salt
and pepper. Repeat with the remaining potatoes. Set the potatoes and the
frying pan aside.




In a small sauté pan over medium heat, warm 2 tablespoons of the olive oil.
Add the onions and sauté until soft and golden, 15-20 minutes. Transfer the
onions to a large bowl and let cool slightly. Stir in the eggs and season to
taste with salt and pepper. Fold in the fried potatoes.




Place the large frying pan over low heat and warm the oil that remains in
it. When the oil is hot, pour in the potato-egg mixture and cook until the
top of the omelet is set and the bottom is golden, 8-10 minutes. Invert a
large plate on top of the frying pan and invert the plate and pan together,
unmolding the omelet browned side up. Add the remaining 1 tablespoon olive
oil to the pan and slide the omelet back into the pan, browned side up.
Continue to cook until golden brown on the second side, about 4 minutes
longer.




Turn the omelet out onto a serving plate, sprinkle with parsley and cut into
wedges. Serve hot or at room temperature.