Tortilla Espanola (Spanish Omelet)

1. 1

   Heat some oil, enough to cover the potatoes, in a large saute pan over medium-low heat.

2. 2

   Add the potatoes and cook, covered, until the potatoes are soft but not crispy, about 10 minutes.

3. 3

   While the potatoes are cooking, heat 1/4 cup olive oil in a second saute pan over medium heat.

4. 4

   Add the onions and cook until soft and translucent, without any color, 5 to 7 minutes.

5. 5

   Once the potatoes and onions are soft, strain into a large bowl and drain off as much oil as possible.

6. 6

   Set the oil aside for use in another dish.

7. 7

   In another large bowl, crack the eggs and whisk well.

8. 8

   Stir in the potato and onion mixture and season with salt.

9. 9

   Heat 2 tablespoons olive oil in a nonstick fry pan over medium heat.

10. 10

    When the oil is hot, add the potato and egg mixture, reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (use a spatula to peak underneath), 7 to 10 minutes.

11. 11

    Place a plate over the top of the fry pan large enough to cover the surface and carefully flip over the tortilla.

12. 12

    Return the pan to the heat, add a little more oil if necessary, slide the tortilla back into the pan with the golden side facing up, and cook until the opposite side becomes golden, about 5 minutes.

13. 13

    Flip back onto the plate, slice, and serve.

14. 14

    A viewer, who may not be a professional cook, provided this recipe.

15. 15

    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

* Per serving · 4 servings · Values may vary.