Tortilla Espanola (Spanish Omelet)

1. 1

   ["Heat vegetable oil in a large skillet over medium-high heat.", "Once it is hot, add the onion and potatoes.", "Make sure the onion and potato slices are well-covered; add more oil if necessary.", "Cook for 20 minutes until soft.", "Drain the oil after the onion and potato have finished cooking.", "In a large bowl, scramble the eggs.", "Add in the onion and potato slices.", "If the potato slices look too large, you can mash them a bit with a wooden spoon.", "Add in the salt and stir until the mixture is thick and even throughout.", "Heat the olive oil in a non-stick skillet with high sides on medium heat.", "I used a 9"" skillet so that it would come out about 2"" thick.", "Pour in the egg mixture and cook for 4-5 minutes.", "Once the bottom is golden brown, flip the tortilla over onto a flat plate and slide it uncooked-side-down back into the pan.", "This is the tricky bit, but it actually holds together pretty well so be fearless and just go for it!", "Cook for another 4-5 minutes until the bottom is golden brown as well.", "Remove the tortilla from the pan and serve in slices (like pie).", "This is a great brunch food and actually reheats pretty well in the microwave if you make it for breakfast and want a slice later.", "This is typical in bars in Spain, they will cut slices and reheat them throughout the day rather than making a fresh tortilla each time.", "I got the original recipe from the website below.", "I increased the number of potatoes and eggs to fit in my skillet - it's supposed to be a thick, hearty slice of tortilla rather than a thin omelet.", "http://www.foodnetwork.com/recipes/tortilla-espanola-spanish-omelet-recipe0.html", "I would love to hear some tips about how to prepare this as well as variations on the basic recipe!", "I have seen some people using olive oil instead of vegetable oil to cook the potatoes and onions, which do you think is better?"]

* Per serving · 4 servings · Values may vary.