Spanish Meal: Spanish Tortilla
1 lb yellow flesh Potatoes, peeled, thinly sliced
Salt to taste
4 large eggs
1 medium sized onion, thinly sliced
Saute onions over low heat 10-20 min until they begin to caramelize, stir often. Remove and set aside.
Pat the potato slices dry, place in a large bowl, sprinkle with salt and mix.
Heat about an inch of olive oil in a large frying pan over medium low heat. Add the potatoes and cook about 20 min. Remove the potatoes with a slotted spoon into a strainer and let them cool.
In a large bowl beat the eggs and season with salt. Add the cooled onions to the eggs, and mix. Add the cooled potatoes to the egg mixture and stir well. Let sit for about 20 min.
In a large frying pan pour the potato, egg mixture and cook over medium low heat for 6-8 min. When the bottom is cooked use a rubber spatula to loosen the edge and give the pan a shake. Place a large plate over the pan and flip quickly. Some egg may slip out, that's okay. Slide the tortilla back into the pan and continue to cook another 6-8 min.
Slide onto a serving platter, let cool slightly before digging in.
This can be enjoyed warm, room temperature, or cold. Cut into wedges, or small squares.