Oh, hey, brother! I was so excited to try out this recipe from mi hermano: the simplest of Spanish omelets that is delicious hot, cold, or at room temperature. My favorite way to eat any leftovers is as a sandwich - er, bocadillo - on crusty bread. Good for any meal of the day. Recipe originally from slate.com.
extra virgin olive oil
1 1/2 lb waxy potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
salt and pepper
10 large eggs
Heat oven to 375. Put 3/4" of olive oil in a large pot over medium heat. When oil is hot, add potatoes and onions, season with salt and pepper, and stir well to coat with the oil. Cook, stirring occasionally, until the potatoes and onion are very tender, 30-40 minutes.
Meanwhile, break the eggs into a medium bowl, season with salt and pepper, and beat. Put a large cast iron skillet over medium heat; when it's hot, transfer the potatoes and onion from the pot to the skillet with a spatula or slotted spoon, leaving most of the oil behind.
Pour the eggs over the potatoes and onions, stir very gently just to distribute all the ingredients evenly in the skillet, and bake until golden brown, about 20 minutes.
Serve warm, at room temperature, or chilled. Store leftover tortilla wrapped in foil in the refrigerator for up to a few days.
This recipe is a little unconventional as far as Spanish tortillas (omelets) go, because it typically calls for flipping the WHOLE THING in order to cook the top. I remember at least three times in the past that I've tried to flip a tortilla the traditional way and it's ended up on the floor (I cried about it, yes I did.) So, this is a nice reprieve. And, hey, it turned out fabulously. Crusty on both the top and bottom, and perfectly potato-y on the inside. My one suggestion is not to skimp on salt - potatoes really need salt.