Spanish Homelete "Tortilla de patata"

Information

• Serves: 4
• Difficulty: Very easy
• Preparation time: 35 minutes

Ingredients

• 1/2 pint of olive oil
  
• 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 5 eggs
• Salt

Preparation

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil).