This simple omelet is a staple food in most homes in Spain and can be eaten warn or cold. We discovered it while traveling with family and visiting friends in Spain, who served it to us for an impromptu brunch, and decided to recreate it for ourselves. It is beautiful in its simplicity and can be thrown together with very little planning. We think it deserves to be presented on a pedestal cake stand. Serve it for brunch or cut it up into bite sized pieces and enjoy it as an appetizer. If you’d like it to a bit on the fluffy side, add 1/4 cup of milk.
Cooking With Friends Kitchen
3 tablespoons extra virgin olive oil
2 cups diced onions (1 large onion)
4 cups diced and peeled potatoes (3 large potatoes)
1 teaspoon kosher salt
5 eggs, beaten
Heat olive oil over medium high heat in an 8 inch skillet (non-stick is preferable). Saute potatoes and cook until tender and golden for about 15-20 minutes.* Season with kosher salt. Add onions and cook for another 5 minutes.
Meanwhile, whisk together eggs and milk or half and half, if using. Once potatoes and onions are cooked through, press potatoes down flat and evenly in the skillet and then pour the egg mixture evenly over them. Cook uncovered for a few minutes on a medium high heat. Cover and turn heat down to low, cooking until the center cooks through completely for about 20 minutes.
Holding a large plate underneath the skillet, very carefully invert the tortilla onto the plate. Garnish with chopped parsley. Serve warm or room temperature with a touch of hot sauce.
* If you’d like to speed up the cooking process, feel free to cook the potatoes in the microwave first for a few minutes. To do so, simply place the potatoes in a bowl with a bit of water, cover and microwave on high for about 5-7 minutes. Continue with the recipe and sauté the potatoes (for less time) until golden.