Ingredients

The following ingredients have 8 Servings
  • 1/4 cup extra virgin olive oil, plus 2 tablespoons ( See Note 1)
  • 5 large Yukon gold potatoes, peeled and diced small (about 6 cups, diced) (See Note 2)
  • 1 large Spanish onion, sliced thin
  • 6 eggs
  • 1 - 2 tsp Sea Salt to taste (use only 1 tsp if using table salt)

Instruction

  • Peel and cube the potatoes into small size pieces or thin slices.
  • Thinly slice the Spanish onion.
  • In a large 12" nonstick skillet fitted with a lid, heat 1/4 cup of the olive oil.
  • Add the potatoes, onions, and salt cook covered over medium heat, until soft and tender. About 15-20 minutes or longer depending on the potatoes. Taste potatoes now and adjust salt if necessary.
  • Remove from heat and let them cool slightly.
  • In the meantime, beat the eggs in a medium bowl. Add the potatoes and mix well.
  • Heat the remaining 2 tablespoons of olive oil in the same skillet.
  • Pour the egg/potato mixture and cook on one side, over medium heat, until the bottom starts to brown about 5-7 minutes or longer if necessary.
  • Wearing oven mitts, place a lid on the skillet. Remove from heat and flip the skillet quickly, to turn the omelet around over a large heat-proof bowl. Slowly slide the uncooked side onto the skillet and return to heat. Make sure you flip the tortilla de patatas over a bowl in case some of the mixture falls off the skillet.  (See Note 3)
  • Prick to top of the omelet with a fork, to allow it to cook a little bit faster and to check when the eggs are cooked all the way through. Cook until eggs are no longer runny, about another 5-7 minutes or longer if necessary.