Title: Tortilla De Patata Jose Luis Potato Omelet Jose Luis
Categories: Spanish Appetizer Eggs
Yield: 1 Servings

3/4	c	Olive oil
1	md	Onion, very finely chopped
4		Medium-large baking potatoes
		Peeled in 1/4 inch slices
		Salt
5	lg	Eggs

Heat the oil in an 8 or 9-inch skillet until just hot enough to sizzle a piece of onion, and cook the onion very slowly for about 20 minutes. Skim off the onion and discard. Add the potato slices one at a time, making layers and salting each layer lightly. Cook slowly (in effect, "simmering" the potatoes in oil) until the potatoes are tender (they should not brown), lifting and turning them as they cook (this may also be done in the basket of a deep-fryer, or oven roasted). Drain in a colander and pat with paper towels. Reserve about 2 tablespoons of the oil. Wipe out the skillet and scrape off any stuck particles.

In a large bowl, lightly beat the eggs with a fork and add some salt. Add the potatoes and press with the back of a slotted pancake turner to immerse them in the egg. Let sit at room temperature about 10 to 15 minutes. Heat 2 tsp of the reserved oil in the skillet to the smoking point. Add the potato mixture all at once and press with the back of a pancake turner to spread the mixture evenly in the skillet. Lower the heat to medium-high and cook until the tortilla is lightly brown underneath, shaking constantly.

Slide the tortilla onto a dish, cover with a second dish, and invert. Add another teaspoon or so of reserved oil to the skillet, heat again to the smoking point, slide in the tortilla, and continue to shake the pan until the tortilla has browned on the other side, tucking in any rough edges with the back of a pancake turner. Turn the tortilla twice more, to perfect its shape and cook it a little more (about 30 seconds on each side.) It should remain juicy within. Cut into wedges or 1 1/2 inch squares that can be speared with toothpicks. Serve warm or at room temperature (it can be made several hours in advance.)

Delicioso! The Regional Cooking of Spain by Penelope Casas published by Knopf.

From: tamale@primenet.com (Teresa)

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