Spanish Tortilla Cake

1. 1

   In a large nonstick skillet set over moderate heat, warm 1 tablespoon of the oil until it is hot, add the onion, rosemary, thyme, salt and pepper and cook, stirring occasionally, for 5 to 7 minutes, or until onion is golden.

2. 2

   Let cool.

3. 3

   In a bowl whisk together the whole eggs, egg whites, and some salt and pepper to taste.

4. 4

   Add the onions and stir to combine.

5. 5

   In the skillet heat 1 tablespoon oil until hot over moderate heat, add the egg mixture and cook just until edges begin to set, about 3 minutes.

6. 6

   Add the potatoes, spreading them in an even layer, reduce the heat to moderately low, and cook, covered, for 6 to 8 minutes, or until eggs are almost completely set.

7. 7

   Place a plate over the omelette and invert the omelette onto the plate.

8. 8

   Set the skillet back on the heat, add remaining oil, turning pan to coat bottom with oil, and slip omelette back into pan.

9. 9

   Cook for 3 minutes more, or until bottom is just set.

10. 10

    Transfer omelette to serving dish.

11. 11

    Cut into wedges and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.