A Spanish tortilla is a potato omelet with many variations which can include chorizo, ham, cheese, onions and peppers.
- 8 medium yellow potatoes, peeled, cubed and rinsed
- 500 to 600 ml (2 to 2-1/2 cups) Spanish extra virgin olive oil, divided
- 1 yellow onion, cut thinly
- 1 hot pepper, de-seeded, cored and chopped
- 6 large eggs
- Salt to taste
Rinse the cut potatoes in cold water and pat them dry with a paper towel. Jeat about 1/2 inch olive oil in a large, non-stick pot per medium heat. Add the potatoes, onion and hot pepper to the pan; a add more olive oil until all ore covered. Turn down the heat to low and cook the potatoes until they're soft and golden brown. Remove from heat. Drain the oil from the pan, using a perforated spoon to help hold the vegetables.
In a large bowl, beat the eggs and add the cooked vegetable mixture. Season with salt, whisk everything together and let stand for 15 minutes.
In a small pan, heat the remainder of the olive oil, over medium heat When the oil is hot add the egg mixture and cook for around 30 seconds, then lower the heat and allow to cook for a few minutes. When the edges are cooked and the centre is still moist, place a plate over the pan and invert it, so the raw side of the tortilla flips face down onto the plate.
Carefully return the tortilla to the pan by sliding it off the plate and continue cooking for another minute. Let stand for a few minutes before serving.