Recipe by Penelope Casas-Tapas: The Little Dishes of Spain
Serves 6
1 cup olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
1 large onion, thinly sliced
Course salt
4 large eggs
1 cup olive oil
4 large potatoes, peeled and cut into 1/8 inch slices
1 large onion, thinly sliced
Course salt
4 large eggs
- Heat the oil in an 8–9-inch non-stick skillet. Add the slices of potato to the hot oil one at a time to avoid sticking together. Next, add a layer of the onion. Alternate layers of potatoes with layers of onions.
- Cook slowly over medium heat, (the potatoes will really “boil” in the oil rather than fry) lifting and turning the potatoes until tender, do not brown. The potatoes should remain separated, not in a “cake”. Drain potatoes and onions in a colander, save oil. Make sure skillet is very clean to avoid sticking for later use.
- In a bowl, beat eggs with a fork until slightly foamy. Salt to taste. Add the potatoes to the egg pressing down to cover potatoes completely.
- In the clean skillet, heat 2 tablespoons of the saved oil until smoking point. Add the potato, onion, egg mixture, spreading it out rapidly.
- Lower the temperature to medium-high. Shake the pan often to avoid sticking. When the eggs begin to brown underneath, invert the plate of the same size over the skillet and flip the omelet onto the plate. Add about 1 tablespoon more oil to the pan, then slide the omelet back into the skillet to brown on the other side.
- Lower the heat to medium and flip the omelet two or three more times, cooking briefly on each side. It should be juicy within. Transfer to a platter and cool, then cut in thin wedges or into 1 ½ -inch thick squares that can be picked up with toothpicks. Serve at room temperature. Can be made ahead and warmed to serve.
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