Tortilla de Patatas (Spanish Potato Omelet)

[nverland]

Tortilla de Patatas (Spanish Potato Omelet)

2 Tbs (30 ml) olive oil
1 medium onion, thinly sliced
3 medium potatoes (1 lb, 450 g) peeled and cut into thin slices
Salt and freshly ground pepper to taste
4-6 eggs

Heat the olive oil in a skillet (preferably one with a non stick
surface) and cook the onions and potatoes over moderate heat,
tossing occasionally, until they have colored lightly. Cover the
skillet and cook over low heat for 12 to 15 minutes, or until the
potatoes are tender. In a small bowl beat the egg with the salt
and pepper until frothy. Pour into the skillet and cook uncovered
for 3 to 5 minutes, until the eggs are set. Place an inverted plate
over the skillet and, grasping plate and skillet firmly together,
turn them over, transferring the omelet to the plate. Add an
additional tablespoon (15 ml) of oil to the skillet if necessary,
then slide the omelet back into the skillet, browned side up.
Cook over moderate heat for an additional 3 to 5 minutes.
Serves 4 to 6.