Tortilla de Patatas

Tortilla de Patatas

1 cup olive oil
4 large potatoes (peeled and cut into 1/8" slices)
1 large onion, thinly sliced
4 large eggs
1 tomato, sliced thin (optional)
1/2 red pepper, sliced thin (optional)

1. Heat the oil in a 9" skillet. Add potato and onion pieces one at a time so they don't stick. Cook slowly over low-medium heat until potatoes are tender, but not brown. (Do not fry them, and turn regularly to keep them from sticking.) Drain when cooked.

2. Beat eggs in a large bowl. Add potatoes to eggs, pressing them in so the eggs cover them completely. Let sit for 15 minutes.

3. Heat 2 tbsp oil in a large skillet. Add the potato-egg mixture, spreading it quickly. Lower the heat to medium-heat and shake the pan to keep the mixture from sticking. Place tomato and red pepper slices on top, if desired.

4. When the potatoes start to brown, put a plate on top and clip to cook the other side, adding another tbsp of oil. When both sides are browned, it is done cooking. Salt and pepper to taste.

Notes: Make sure you shake the pan to keep it from sticking. If you go light on oil, it will stick and it won't taste as good. We like to eat it with bacon and oranges...for dinner :)

Recipe Origination: I'm not sure. I ate this every morning when my Dad and I were in Spain back in 2005. I found the recipe soon after that, and didn't try it out until recently.