Adapted from the Diner's Journal in The New York TImes.
This simple egg dish is great as an appetizer, a snack, or a light meal, and takes a lot of its flavor from olive oil. If you're apprehensive about flipping it during the cooking process, you can leave it in the skillet and finish cooking it in a 375˚F oven until the eggs are set but not overcooked.
|1 c||olive oil|
|1 1⁄4 lb||potatoes (peeled, and thinly sliced)|
|1||yellow onion (chopped )|
Heat oil in a very well-seasoned or non-stick 8-10 inch skillet over medium heat. After 3-4 minutes, check the oil by placing a slice of potato in it. When tiny bubbles pop up around the edges, add the rest of the potatoes and the onion. Sprinkle generously with salt and pepper. Gently turn the potatoes and onions to coat with oil. Lower the heat to avoid browning the potatoes, and cook, turning occasionally, until they are tender.
In a large bowl, beat the eggs with some salt and pepper. Gently fold the warm potatoes into the bowl of eggs. Heat the skillet over medium heat, and pour the egg mixture into the skillet. After about 1 minute, when the edges firm up, reduce the heat to medium-low. Cook 5 minutes.
Slide a rubber spatula around the edges of the tortilla to allow it to slide out of the pan. Carefully slide onto a plate. Cover the tortilla with another plate, and holding the plates tightky, invert them. Add one more tablespoon of oil into the skillet, and use the spatula to gently transfer the tortilla back into the skillet. Cook 5 more minutes, then transfer to a clean serving plate. Serve warm (not hot) or at room temperature.