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Preheat oven to 350u00b0 F.
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1. In a heavy skillet, heat about 1/4 cup of olive oil. Brown sliced potatoes until golden on both sides. Set aside onto a paper towel lined plate.
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2. After potatoes have all been sauteed, add thinly sliced onion to the pan, adding more olive oil if needed. Saute onions until just browned and caramelized. Drain on a paper-towel lined plate.
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3. In a generously sized glass pie plate (depth is important here - go for the deep dish model!) layer potatoes and onions.
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4. In a separate bowl, using a wire whisk or hand mixer with whisk attachment, mix eggs, whipping cream, and kosher salt together, making sure to mix ingredients completely.
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5. Pour egg mixture slowly into the pie plate - you can use a large spoon to divert the flow so as not to disturb your layering.
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6. Place the pie plate on a cookie sheet in the oven.
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Here's the tricky part - it will take about 30 minutes to cook. Check for doneness by shaking the pie plate slightly to see if egg has set completely. If it's not set - give it another 5 minutes.
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A sharp knife will come out of the center of the tortilla clean if it's set completely.
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7. Allow to cool on a wire rack for about 5 minutes before serving.
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Notes:
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When I have this is Spain, my favorite places to order it serve with thinly sliced wedges of cheese - Manchego, Mahon, or my very favorite - Trouchou. And of course, pretty much every Spanish meal comes with a lovely little crusty roll and olive oil to dip your bread in. I, of course, ask for the fabulous local butter!
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It is traditional to find Tortilla de Patata listed on menus in the region of Spain that I travel to most often - either with or without onions. If you prefer no onions - just skip that part!
