tortilla espanola

prep time: tbd

cook time: 30 minutes
servings: 4

ingredients:
1 1/2 cups vegetable oil
3 large waxy potatoes - peeled and diced int 1/3-inch cubes
couple teaspoons of salt
1 small yellow onion - peeled and cut into 1/8-inch thick half moons
3 eggs
2 tablespoons extra virgin olive oil

steps:
1. heat the vegetable oil in a medium skillet over medium-high heat. add all the potatoes - the oil should come to the top of the potatoes (add more if it doesn't). once everything starts to sizzle, turn the heat down to medium and sprinkle it with a teaspoon of salt. cook potatoes for 10 minutes, stirring constantly. the potatoes shouldn't be browning, just getting cooked through.

2. add the onions and cook for 10 more minutes - it's okay if the vegetables turn a little golden at this point. remove the potatoes and onions with a slotted spoon to a paper towel-lined plate and let them sit for 5 minutes.

3. whisk the eggs together in a large bowl with 1/2 teaspoon of salt. add the potatoes and onions and gently fold everything together.

4. heat the olive oil in a small nonstick skillet over medium heat. add the egg mixture and cook for 1 1/2 minutes or until the bottom is just set. using a plate, invert the tortilla and return it to the pan. continue to flip it using a plate every 30 seconds for a total of 6 minutes (a dozen flips). let cool to room temperature before servings.

- goop, october 2009