Spanish Potato Omelette
|Olive oil||8 Tablespoon, divided|
|Onion||1 , sliced (Around 1/8 Inch Thick)|
|Potatoes||2 Pound, peeled and sliced|
In a large non-stick skillet, heat 6 tablespoons oil over medium-high heat.
Add alternate layers of potatoes, onions and salt, repeating layers until all ingredients are used.
Reduce heat to medium, cook slowly, turning, until vegetables are tender but not brown.
Pour potato mixture into a large colander to drain any excess oil, pat lightly with a paper towel.
Wipe skillet clean.
In a large mixing bowl, beat eggs until frothy.
Gently add drained potato mixture to eggs, press down so eggs cover all of the potato mixture.
Let stand 10 minutes.
Add remaining 2 tablespoons oil to skillet.
Carefully heat oil until very hot.
Add potato-egg mixture, spread quickly and evenly in the skillet.
Rapidly shaking skillet from time to time, cook until the top surface of the eggs begins to set and the bottom is slightly brown.
Invert a plate over the skillet and flip the omelet onto it.
Carefully slide the omelet back into the skillet to brown the other side.
Flip the omelet two more times to maintain its shape while finishing cooking, several minutes per side.
Place omelet on a serving platter to cool.
Cut into 1-inch squares.
Serve at room temperature with plenty of wooden picks for guests to spear these little tastes of Spain.