Spanish Tortilla

I haven't been to too many places but from all of the cities that I've been to, Madrid has been my all time favorite. Not to sound melodramatic, ok maybe a little bit, but I think it's because it was there where I first found (a piece of) myself.

I've always dreamed of moving to Madrid... until then, I'll just keep on cooking my favorite tapas.



You'll need:
- 4 large eggs
- 4 potatoes (I'm not sure what variety I used, it had light/thin skin - not Idaho, might've been Russett), sliced as thin as you can by hand
- 1/2 Spanish yellow onion, finely chopped
- 2 tbs olive oil
- salt to taste



Step 1. Crack eggs into a bowl and whisk lightly; don't over mix. Set aside.
Step 2. Peel and cut potatoes into very thin rounds (image 1). Season well with salt. Finely mince the onion.
Step 3. Heat up a little more than 1/2 tbs of olive oil in a large skillet (preferably non-stick). Add potatoes. You have to be careful not to add to much olive oil or you'll end up with fries. You want the potatoes to cook and not brown. You don't want them to be crispy so make sure you adjust the heat accordingly and keep mixing/turning so they don't brown and crisp up. The salt that you added should've created some moisture; the salt draws out the starch from the potatoes - you'll notice that the potatoes will get a little sticky.
Step 4. Once you notice the potatoes breaking naturally as you mix and turn (image 6), add the onions. At this point, you should also add the remaining olive oil little by little. The mixture should remain moist, so if you feel that you need more oil go ahead and up the amount. Again, just make sure they don't end up as homefries. No browning!!
Step 5. Once the potatoes and onions are soft, remove from heat and slowly add to the eggs.
Step 6. Using a fork, partially mash up the potatoes (image 7) and allow to sit for 5-10 minutes so that the potatoes absorb some of the egg.
Step 7. In a smaller skillet (preferably non-stick) than the one you used to cook that potatoes - add a small amount of olive oil (1 tsp). Go grab a plate that's bigger than the skillet and put it within hand's reach.
Step 8. Pour the mixture into the pan and quickly stir for 30 seconds then leave it alone. In about 2-3 mins or when you feel like you'll be able to safely turn the omelette, take the plate and place it on top of the skillet then flip it upside down. The side that was just cooking should be visible. Now carefully slide it back into the pan, so that the other side can cook. You do this flipping thing 4 to 5 times. Be careful because it gets heavier and heavier with each flip! Make sure your flame is low so that the outside doesn't burn or brown too much - especially by flip #3.