Spanish Tortilla

Directions

1. 1
   Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline.
2. 2
   Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat.
3. 3
   After 3 or 4 minutes, drop in a potato slice.
4. 4
   When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper.
5. 5
   Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily.
6. 6
   Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife.
7. 7
   Adjust the heat so they do not brown.
8. 8
   If potatoes begin to break, they are overdone; stop cooking immediately.
9. 9
   As potatoes cook, beat eggs with some salt and pepper in a large bowl.
10. 10
    Drain potatoes in a colander, reserving oil.
11. 11
    Wipe out skillet, and heat over a medium flame for a minute.
12. 12
    Add 2 tablespoons oil.
13. 13
    Gently mix warm potatoes with eggs, and add to skillet.
14. 14
    As soon as edges firm up, after a minute or so, reduce heat to medium-low.
15. 15
    Cook 5 minutes.
16. 16
    Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan.
17. 17
    The top will still be runny.
18. 18
    Carefully slide out onto a plate.
19. 19
    Cover with another plate, and holding plates tightly, invert them.
20. 20
    Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in.
21. 21
    Cook 5 minutes, then slide from skillet onto a clean plate.
22. 22
    Serve warm (not hot), or at room temperature.
23. 23
    Do not refrigerate.