tortilla espanola, spanish omelet

Tortilla A La Española 

Spanish Omelet

olive oil you will use approximately 8 tablespoons in the duration of the cooking process

4 large potatoes, i have them pre cooked, par boiled, but you can have them raw, takes a little longer to do the whole process

6 large egges beaten with skim milk, well beatened so the yolk and whites are a smooth yellow mixture.

1 large onion diced well

heat up a pan approximately 6 to 8 inches in diameter

heat up with 2 tablespoons of olive oil

add the onion and potatoe mixture in layers start first with onions and alternate with the potatoes, use kosher salt, a pinch in between layers 

you can add optional, diced peppers or cured spanish salami or herbs.

suatee until potatoes are soft if using raw potatoes and golden brown, you will mix during the whole time.

you may want to add another 2 tablespoons of olive oil for it will be absorbed by the potatoe during the whole process

once the onion and potatoe are cooked and golden brown add another tablespoon or two of olive oil prior to adding the egg mixture.

add the egg mixture stir with a spatula and make sure the omelet is covered, no potatoe should be seen, let it cook,

you will be cooking the whole time on a medium high heat

once you see that the egg is settled, the center will still have a jiggle, not fully cooked look to it, and you will be able to run a spatula around the diameter of the pan and see that the egg is set, once you see this it is ready to flip

flip on a wider plate than the pan, after you flip add another 2 tablespoon to the pan and drain the liquid onto the pan prior to sliding the rest of the omlet.

once you add the omlet let it settle and cook until set on medium heat for another 5 to 8 minutes.

flip once done and ENJOY