Tortilla Española (A potato omelette served in Spain as a hot or cold appetizer or a light supper.) 6 eggs 2 or 3 potatoes (enough to fill the fry pan) ½ onion ½ cup olive oil or vegetable oil Salt and pepper to season 1.) Scrub the potatoes. Peel them if you want to. (The Spanish generally do.) 2.) Dice the potatoes into thumb size pieces, about half an inch, and set aside. 3.) Heat a frying pan over medium heat with 4 tablespoons oil (about ¼ cup.) When oil is hot, add diced potatoes. You may need to add more oil to make sure the diced potatoes are covered at least on three sides. 4.) Peel the onion. Dice into fine pieces and add to potatoes and oil. Fry both until the potatoes are golden brown. 5.) Meanwhile, crack eggs into a separate bowl. Beat until blended. Season with salt and pepper. 6.) Using a slotted spoon, transfer the potatoes and onions into the bowl with the eggs. Mix gently so that all of the potatoes are covered with eggs. 7.) Add two more tablespoons of oil to the frying pan if necessary. 8.) Pour the egg mixture back into the frying pan. Shake the pan gently to get the eggs and potatoes evenly distributed. Let this cook until the bottom of the tortilla is golden brown and the egg is set or firm. You can lift up an edge of the tortilla and peak under. You want your tortilla to stay together. 9.) Cover the pan with a large plate. Carefully flip the whole thing, pan and plate, so that the tortilla falls on the plate. 10.) Slide the tortilla off the plate back into the pan. Fry on the other side for a few more minutes until it is also golden brown and set. 11.) Slide (or flip) it onto a clean plate and let it sit 2-3 min. Cut into squares or wedges and serve. ¡Olé! Enjoy your Spanish tortilla
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