Spanish Omelet
makes 12 or more pieces
NOTE: This dish, called tortilla espanola,
is a thick, golden brown cake of eggs,
potatoes, and onions. Serve with some sliced Spanish ham
(called serrano), a hunk
of manchego cheese, and a bowl of olives to make a traditional
tapas.
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
2 small garlic cloves, minced
12 ounces red potatoes, thinly sliced
6 large eggs, lightly beaten
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat. Swirl skillet to distribute oil evenly over bottom and sides. Add onion; sauté until softened, 3 to 4 minutes. Add garlic, sauté until fragrant but not colored, about 1 minute. Transfer onion mixture to medium bowl and reserve.
2. Still over medium heat, add remaining tablespoon oil to skillet and swirl to distribute evenly. Add potatoes, toss to coat potatoes with oil, cover, and cook, stirring occasionally, until potatoes are tender, 13 to 15 minutes. Transfer potatoes to bowl with onions. Add eggs and thyme, stirring to coat well; season with salt and pepper to taste.
3. Add entire mixture back to skillet over medium heat. Stir lightly with fork until eggs start to set. Once bottom is firm, lift omelet edge so that uncooked egg runs underneath. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny, about 8 minutes.
4. Cover skillet with a large buttered plate and carefully flip the omelet out. Gently slide omelet back into pan, cooked side up, and cook until completely set and golden brown, about 4 to 5 minutes longer. Run spatula around skillet edge to loosen omelet; slide onto serving plate. Cut into thin wedges or 1-inch squares, season with salt and pepper to taste, and serve immediately or at room temperature.