Tortilla Española (Spanish Omelet)

When I was visiting my friends in Madrid, Spain back in March; we cooked almost every day, she showed me multiple recipes that you can do very easily and we left this one for the last day is a lot of different steps and you will need, a drink and some friends in the kitchen with you. I want to share the recipe of my friend Ruth Arellano, she makes magic in the kitchen as always but this so far, is the best Tortilla Española that I ever have, get ready is a lot of steps but is worth it.

Stuff you need:

• 2 large bowls
• hotplate
• sharp knife
• potato peeler
• skillet or large frying pan
• spatula
• colander
• large dinner plate flat or a Vuelve tortilla

Ingredients:
• 5 large potatoes
• 1 large yellow onion
• 6 eggs
• 3⁄4 cup of olive oil
• Salt and pepper
For fun:
• 1 bottle of tinto de verano(red wine with sprite: equal parts) Make sure you have all the ingredients. Mixed the wine and sprite and pour a glass of Tinto de Verano is very important if you want to cook happy, If you are under-21, make that a soft drink. Sorry.

Third, peel the potatoes and onion. Slice them both thinly.

Pour the oil in to the skillet and turn the heat to medium. When the oil is hot, turn the heat to low and add enough potato slices to cover the bottom of the pan. Then add a layer of onions and sprinkle a little salt and pepper over. Repeat this until you have used all the potatoes and onion. Cook for about 15 minutes but do not let the potatoes go brown. They are properly cooked if you flip the mixture and the potatoes break easily. Don’t worry of you break a few in the process.

Now turn the heat off and pour the mixture into a colander over a bowl to drain the excess oil. While the oil is draining off, break all the eggs into another large bowl and beat them gently with a fork. Next add the potato/onion mix to the eggs and stir so that the eggs are all over the potatoes. Once again, don’t worry if some of the potatoes break. Leave this mixture to sit for about ten minutes.

Now turn the heat back on under the skillet and add 2 tablespoons of the drained oil. Add the potato mixture and spread it evenly over the pan. Make sure the heat is low because you do not want the eggs to burn. Cook for about 10 minutes. To check if done, use the spatula to lift the edge of the omelet. When it is ready to turn, the egg will start to turn brown on the bottom. The egg in the middle of the pan will probably still be a little runny.

Now take the skillet off the heat, place a large dinner place over the top, and holding both the skillet and the plate together tip the tortilla out on to the plate.

Put the skillet back over the heat and add another 2 table spoons of oil. Slide the tortilla back into the skillet and cook the other side for about 5 minutes. Once again, lift the edge to check that the eggs do not burn.

When the tortilla is finished, cut into slices like it was a pie and serve with salad as an entrée or on it’s own as an appetizer.