Spanish Omelette - joe-possum/recipes GitHub Wiki

• 6 to 7 medium potatoes, peeled
• 1 medium yellow onion
• 1/2 tablespoon kosher salt, or to taste
• 1 tsp paprika
• 1 1/2 to 2 cups Spanish olive oil, for frying
• 5 large eggs

Cut the peeled potatoes in quarters lengthwise. Slice the potatoes into pieces ³⁄₁₆-¹⁄₈ inch thick.

Slice onion and caramelize in small skillet.

Place potatoes and sufficient oil to cover in large skillet. Heat and poach for approximately 20 minutes (low temperature). Cook the mixture until the potatoes are cooked—if a slice of potato breaks easily when poked with a spatula, the potatoes are done.

Transfer potatoes with a slotted spoon to strainer to remove excess oil. (10 min)

Crack the eggs into a large bowl, add salt and paprika. Beat by hand with a whisk or fork.

Fold in potatoes and onion, then allow to rest 5 minutes.

Initially heat oil in small skillet hot enough to prevent sticking. Add the egg mixture, spreading it out evenly. Allow the egg to cook around the edges. Carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, remove the pan from the stove and place a large dinner plate bigger than your pan on top. Turn the pan alongside the plate so the tortilla sits on the plate.

Place the frying pan back on the stove and put just enough of the remaining oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so.

Slide the omelet from the plate into the frying pan. Use the spatula to shape the sides of the omelet and allow to cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 additional minutes. Slide the omelet onto a plate or cutting board and slice into 6 to 8 pieces, like a pie.

ref video