This is a great dish to slice up and serve tapas-style.
Spanish Potato Tortilla
Olive oil
1/2 lb baking potatoes, peeled & thinly sliced
Salt
1/2 medium onion, thinly sliced
3 large eggs
1) Sauté onions, and then potatoes in 2 tsp olive oil. Sprinkle with ½ tsp salt.
2) Continue to cook potatoes and onions, frequently moving making sure not to brown. Cook until potatoes are tender.
3) In the meantime, beat eggs in a large bowl with 3 pinches of salt.
4) Add potatoes and onion, and combine so that they are covered with egg.
5) Heat 1 tbsp olive oil in an 8 inch non-stick skillet. Add
egg-potato mixture, flatten with a spatula and reduce heat to
medium-high. Allow underside of mixture to cook and begin to brown.
6) Shake skillet and manipulate with a rubber spatula until tortilla
becomes loose and mixture is semi-firm. Slide tortilla onto a plate.
7) With your skillet, place over the tortilla (uncooked side down)
and flip over. Smooth out any rough edges and place back onto heat and
brown lightly until tortilla is set.
8) The tortilla can be cut into pizza like triangles to serve 4-6
people, or cut into squares to give a bite sized toothpick sample.
Recipe courtesy Caesar Guinto