Recipe
Tortilla
Onion and Potato Omelette
Castilla y Leon, Spain
Epcot

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Yield: 6 Servings

1 1/2 pounds waxy potatoes, peeled and sliced into 1/4-inch rounds

2 large Spanish onions, peeled and sliced into 1/4-inch rounds

1/2 cup olive oil

1 1/2 pints sunflower oil

8 eggs

Salt and freshly ground black pepper to taste

2 TBS finely chopped flat parsley

Note: Recipe calls for a bread cube to test oil heat.

1. Toss the potatoes with 1/2 teaspoon of salt and leave them to stand in a colander.

2. Heat the olive oil in a large heavy saucepan. When the oil is hot, but not smoking, add the onions and a pinch of salt. Mix well, reduce the heat and cook slowly, about 30-45 minutes, or until golden in color. Stir frequently to ensure even cooking. Remove from the heat, drain and reserve the olive oil.

3. For the potatoes, heat the sunflower oil in a deep casserole until a bread cube browns evenly. Add the potatoes and cook until tender, without coloring too much, about 15 minutes. Strain the potatoes and reserve the oil for another use. 

4. Break the eggs into a large mixing bowl and whisk briefly, just to combine them. Add the onions and potatoes and mix together. Season with pimenton, salt and pepper to taste.

5. Pour 4 tablespoons of the reserved olive oil into a 10-inch saute pan and set over high heat. When the oil begins to sputter, pour in the mixture with one hand while shaking the pan with the other. Reduce the heat to low and cook for 3-5 minutes or until the underside is golden brown. Take a plate of similar size and place it over the pan. Carefully invert the tortilla onto the plate. The uncooked side will be fairly runny. 

6. Pour a little more of the reserved olive oil into the frying pan and when it is hot, slide the tortilla back into the pan-runny side down, and tuck in the edges. Cook for another 3 minutes. Both sides of the tortilla should now be a golden brown. Remove from heat and slide onto a serving plate. Allow the tortilla to cool for a few minutes before cutting. Sprinkle with chopped parsley.

Traditionally the Tortilla is cut into diamond shape pieces for serving.