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Spanish Tortilla1 cup olive oil four large potatoes (peel and cut into small pieces about ½ inch square) salt to taste one large onion, thinly sliced four large eggs Optional: add thin slices of red pepper with the onion.
Directions: Drain potatoes. Add potatoes to eggs and mix so that potatoes are covered evenly. Let sit for 15 minutes. Heat 2 tbsps of oil in large skillet. Add potato-egg mixture (quickly so that it heats evenly). Lower the heat to medium-high. Shake pan to prevent sticking (very important). When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking. After cooking, cut the tortilla into triangular slices to serve 4-6 people, or cut into squares to serve bite-sized pieces to a group.
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